Veal Oscar with Sauce Bearnaise

1. 1

   Flatten the cutlets, lightly, on both sides with a mallet, heavy knife or rolling pin (a 2 x 4 works well).

2. 2

   Season with salt and black pepper.

3. 3

   Dip in flour.

4. 4

   Saute in butter over a moderate heat, turning the cutlets several times until done to golden brown.

5. 5

   Place on a large warmed platter.

6. 6

   Pour the beef stock into a hot saute pan.

7. 7

   Let it cook a minute or so, then pour over the cutlets.

8. 8

   Place four asparagus spears on top of each cutlet and sauce with spoonful of the bernaise sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.