Crab And Veal Oscar Recipe
Seeing how popular Crab And Veal Oscar has become with my family, I can assure that its going to be popular with your family too. A good way to use up Seafood is to make some amazing Crab And Veal Oscar. You can serve Crab And Veal Oscar as a yummy Side Dish. You will love this delicious Crab And Veal Oscar recipe! Dont miss it, Try it!
Ingredients
1 1/2 pounds veal tenderloin, well trimmed
1/4 cup all-purpose flour
3/4 teaspoon salt
Dash pepper
12 ounces fresh or frozen king crab legs, thawed and shelled
2 tablespoons all-purpose flour
1 well-beaten egg
1/2 cup soft bread crumbs
1/4 cup butter or margarine
1/2 cup sauterne
1 cup Bearnaise Sauce
Directions
Cut tenderloin into 8 pieces.
Flatten slightly with a mallet.
Combine the 1/4 cup flour, salt and pepper; coat pieces of veal.
Dip crab meat in the 2 tablespoons flour, then in beaten egg.
Roll in bread crumbs.
Preheat electric skillet to 300°.
Fry veal in 2 tablespoons of the butter till golden brown, about 10 minutes.
Remove to warm platter.
Swish sauterne in hot skillet; simmer 1 minute.
Pour over veal.
Place platter of veal, uncovered, in a slow oven to keep warm.
In another skillet fry crab in remaining 2 tablespoons butter till brown, about 5 minutes.
Remove from heat; place in oven to keep warm.
Warm the Bearnaise Sauce.
Assemble by placing one heaping teaspoon sauce over each piece of veal; top with fried crab meat.
Pass remaining Bearnaise Sauce.
Flatten slightly with a mallet.
Combine the 1/4 cup flour, salt and pepper; coat pieces of veal.
Dip crab meat in the 2 tablespoons flour, then in beaten egg.
Roll in bread crumbs.
Preheat electric skillet to 300°.
Fry veal in 2 tablespoons of the butter till golden brown, about 10 minutes.
Remove to warm platter.
Swish sauterne in hot skillet; simmer 1 minute.
Pour over veal.
Place platter of veal, uncovered, in a slow oven to keep warm.
In another skillet fry crab in remaining 2 tablespoons butter till brown, about 5 minutes.
Remove from heat; place in oven to keep warm.
Warm the Bearnaise Sauce.
Assemble by placing one heaping teaspoon sauce over each piece of veal; top with fried crab meat.
Pass remaining Bearnaise Sauce.
