Beef Veal: Veal Oscar 02 by Recipe Cottage

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	Veal Oscar 02

		Veal Oscar Yield: 6 Servings 6 veal cutlets (1/4" thick; sirloin cut) salt pepper flour butter 24 asparagus spears, warmed; cooked tender 2 T beef stock 1 c wine vinegar 1 c wine, white, dry 8 T shallots, minced 4 T tarragon, fresh 4 T parsley, minced 4 T chives, snipped salt; to taste black pepper; to taste 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 bearnaise sauce. Sauce: Boil wine vinegar and dry white wine with minced shallots fresh tarragon minced parsley and chives, salt and black pepper to taste. Boil until reduced by two thirds.