• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Veal Oscar

  • Recipe Submitted by on

Category: Vegetables, Seafood, Meat

 Ingredients List

  • 6 Veal cutlets; pound 1/4"
  • 1 Egg; slightly beaten
  • 1 tb Water
  • 2/3 c Dry bread crumbs
  • 1 ts Salt
  • 1/2 ts Pepper
  • 1/4 c All purpose flour
  • 2 tb Margarine/butter
  • 2 tb Vegetable oil
  • 10 oz Frozen aspargus spears
  • Lump crabmeat
  • 3 Egg yolks
  • 1 tb Lemon juice
  • 1/2 c Firm butter


Mix egg and water. Mix bread crumbs, salt and pepper. Coat veal with flour.
Dip veal into egg mixture; coat with bread crumb mixture. Heat 1 tb of the
margarine and 1 tb of the oil in 10" skillet over medium heat until hot.
Cook half of the cutlets in margarine mixture, turning once, until done,
about 10 minutes. Remove veal; keep warm. Repeat with remaing margarine,
oil and veal. Cook asparagus as directed on package; drain. Prepare
Hollandaise Sauce. Place 3 to 4 asparagus spears on top of each cutlet; add
some crabmeat and spoon sauce over top. HOLLANDAISE SAUCE: Stir egg yolks
and lemon juice vigorously in 1 1/2-qt saucepan. Add 1/4 c of the butter.
Heat over very low heat, stirring constantly, until butter is melted. Add
remaining butter. Continue stirring vigorously until butter is melted and
sauce is thickened. (Be sure butter melts slowly as this gives eggs time to

and thicken sauce without curdling) Lisa FROM: LISA HLAVATY (FDGN81A)

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