Crab And Veal Oscar Recipe
Ingredients
| Veal tenderloin | 1 1⁄2 Pound | |
| Salt | 3⁄4 Teaspoon | |
| Pepper | 1 Dash | |
| King crab legs | 12 Ounce | |
| All purpose flour | 2 Tablespoon | |
| All purpose flour | 2 Tablespoon | |
| Beaten egg | 1 | |
| Soft bread crumbs | 1⁄2 Cup (8 tbs) | |
| Butter/Margarine | 1⁄4 Cup (4 tbs) | |
| Sauterne | 1⁄2 Cup (8 tbs) | |
| Bearnaise Sauce | 1 Cup (16 tbs) |
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.
Chef
