LOCATION: Recipes >> Beef Veal >> Veal Oscar 03
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Veal Oscar 03
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VEAL OSCAR Tyler Florence
1 bunch asparagus spears, ends trimmed
1 pound king crab legs
Water
White wine
Lemon slices
1/2 cup flour
1 teaspoon salt
1/2 teaspoon black pepper
6 veal cutlets, lightly pounded
2 tablespoons butter, divided
1 shallot, chopped
1 tablespoon fresh tarragon, chopped
1 tablespoon olive oil
Bearnaise Sauce
Blanch asparagus tips in simmering water, drain and set aside.
Poach crab legs in water, white wine and lemon slices for 5 minutes,
then shell with a crab cracker and reserve.
In a shallow dish combine flour, salt and pepper; coat pieces of
veal. In a saute pan over medium heat, melt 1 tablespoon of butter
and fry cutlets 3 minutes each side until golden brown. Remove the
veal to a warm platter. Using the same pan, melt remaining butter.
Stir in shallots and tarragon. Add olive oil, asparagus and crab.
Saute 2 minutes to warm.
To serve: place asparagus and crab on top of each cutlet. Drizzle
each with Bearnaise Sauce. Serve hot.
VARIATION: May substitute chicken or turkey cutlets for veal.
Yield: 4 servings
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