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

Veal Oscar with Sauce Bernaise

  • Recipe Submitted by on

Category: Sauces, Beef, Meat

 Ingredients List

  • 6 Veal cutlets (1/4" thick,
  • Sirloin cut)
  • Salt and black pepper
  • Flour and butter
  • 24 Warmed asparagus spears,
  • Cooked tender
  • 3 tb Beef stock
  • 1 Sauce bernaise
  • * Recipe follows *


Flatten the cutlets,lightly,on both sides with a mallet,heavy knife or
rolling pin (a 2 x 4 works well).Season with salt and black pepper.Dip in
flour.Saute in butter over a moderate heat, turning the cutlets several
times until done to golden brown. Place on a large warmed platter.Pour the
beef stock into a hot saute pan.Let it cook a minute or so,then pour over
the cutlets. Place four asparagus spears on top of each cutlet and sauce
with spoonful of the bernaise sauce.Serves 6. SAUCE BERNAISE
: Boil 1 cup EACH: wine vinegar and dry white wine with the following: 8
tablespoons minced shallots or green onions,4 tablespoons fresh tarragon or
4 teaspoons of dried tarragon, 4 tablespoons EACH: minced parsley and
chives,salt and black pepper to taste.Boil until reduced by two thirds.

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