New Orleans Veal With Crabmeat Recipe
Ingredients
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 to 1 3/4 pounds (1/4-inch-thick) boneless veal cutlets
1/3 cup butter or margarine
1/4 cup lemon juice
3/4 pound lump crabmeat
1 tablespoon chopped fresh parsley (optional)
Hollandaise sauce
Paprika
Directions
Combine flour, salt, and pepper; dredge veal in flour mixture.
Melt butter in a large skillet over medium heat.
Add veal, and cook 1 minute on each side or until lightly browned.
Add lemon juice to skillet, cook an additional 30 seconds.
Remove veal to serving platter.
Discard all but 1 tablespoon of pan drippings.
Add crabmeat to reserved drippings, sprinkle with parsley, if desired.
Saute crabmeat just until heated, spoon evenly over veal cutlets.
Top with hollandaise sauce, and sprinkle with paprika.
Serve immediately.
Melt butter in a large skillet over medium heat.
Add veal, and cook 1 minute on each side or until lightly browned.
Add lemon juice to skillet, cook an additional 30 seconds.
Remove veal to serving platter.
Discard all but 1 tablespoon of pan drippings.
Add crabmeat to reserved drippings, sprinkle with parsley, if desired.
Saute crabmeat just until heated, spoon evenly over veal cutlets.
Top with hollandaise sauce, and sprinkle with paprika.
Serve immediately.
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