Veal Oscar Recipe
Veal oscar is a veal cutlet recipe prepared with crab meat. Spiced and flavored with garlic and worcestershire sauce, the veal oscar is a skillet cooked recipe and is served with asparagus and a topping of creamy bearnaise sauce.
Ingredients
1 1/2 pounds veal cutlets, cut into serving size pieces
1/3 cup all purpose flour
1/8 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon garlic powder
1/3 cup butter or margarine, melted
1 cup fresh lump crabmeat
1/2 cup chopped green onions
2 teaspoons Worcestershire sauce
2 (10 ounce) packages frozen asparagus spears, cooked (optional)
Bearnaise Sauce
Chopped fresh parsley
Directions
Flatten cutlets to 1/4 inch thickness, if necessary.
Combine flour and seasonings; dredge cutlets in flour mixture.
Cook veal in melted butter in a large skillet until browned on both sides.
Remove meat, and keep warm, reserving drippings in skillet.
Add crabmeat, green onions, and Worcestershire sauce to drippings in skillet; cook over medium heat, stirring occasionally, until mixture is thoroughly heated.
Arrange asparagus over each piece of veal, if desired.
Spoon crabmeat mixture evenly over asparagus; top with Bear naise Sauce.
Sprinkle with parsley.
Combine flour and seasonings; dredge cutlets in flour mixture.
Cook veal in melted butter in a large skillet until browned on both sides.
Remove meat, and keep warm, reserving drippings in skillet.
Add crabmeat, green onions, and Worcestershire sauce to drippings in skillet; cook over medium heat, stirring occasionally, until mixture is thoroughly heated.
Arrange asparagus over each piece of veal, if desired.
Spoon crabmeat mixture evenly over asparagus; top with Bear naise Sauce.
Sprinkle with parsley.
