Veal Oscar Recipe

Name: Veal Oscar
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 each veal cutlets pounded to 1/4 inch; 1 each eggs slightly beaten; 1 tablespoon water; ⅔ cup bread crumbs; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/4 cup flour, all-purpose; 2 tablespoons butter; 2 tablespoons vegetable oil; 10 ounces asparagus frozen; 1 x crab meat; Hollandaise Sauce; 3 each egg yolks; 1 tablespoon lemon juice; 1/2 cup butter firm

Servings: persons

6 each veal cutlets pounded to 1/4 inch
1 each eggs slightly beaten
1 tablespoon water
⅔ cup bread crumbs
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup flour, all-purpose
2 tablespoons butter
2 tablespoons vegetable oil
10 ounces asparagus frozen
1 x crab meat
Hollandaise Sauce
3 each egg yolks
1 tablespoon lemon juice
1/2 cup butter firm

1
Mix egg and water.
2
Mix bread crumbs, salt and pepper.
3
Coat veal with flour.
4
Dip veal into egg mixture; coat with bread crumb mixture.
5
Heat 1 tablespoon of the margarine and 1 tablespoon of the oil in 10 inch skillet over medium heat until hot.
6
Cook half of the cutlets in margarine mixture, turning once, until done, about 10 minutes.
7
Remove veal; keep warm.
8
Repeat with remaing margarine, oil and veal.
9
Cook asparagus as directed on package; drain.
10
Prepare Hollandaise Sauce.
11
Place 3 to 4 asparagus spears on top of each cutlet; add some crabmeat and spoon sauce over top.
12
Hollandaise sauce: Stir egg yolks and lemon juice vigorously in 1 1/2-qt saucepan.
13
Add 1/4 cup of the butter.
14
Heat over very low heat, stirring constantly, until butter is melted.
15
Add remaining butter.
16
Continue stirring vigorously until butter is melted and sauce is thickened.
17
Note: Be sure butter melts slowly as this gives eggs time to cook and thicken sauce without curdling.

506

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 6 each veal cutlets pounded to 1/4 inch, 1 each eggs slightly beaten, 1 tablespoon water, ⅔ cup bread crumbs, and more.

Yes, Veal Oscar falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Veal Oscar

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