Master Chef Veal Oscar

Veal Oscar is a steakhouse classic built in layers, and each one earns its place. Veal cutlets, pounded thin, breaded and pan-fried, give you a crisp, golden base. On top go tender asparagus spears, a heap of sweet crabmeat, and a generous spoonful of hollandaise to bring it all together in rich, buttery harmony.

The hollandaise is the part that intimidates people, but the recipe’s method makes it manageable. The key, called out in the recipe itself, is to melt the butter slowly into the egg yolks over very low heat. That gentle pace gives the yolks time to cook and thicken the sauce without scrambling or curdling.

Pound the veal evenly thin so it cooks quickly and stays tender, and bread it just before frying for the crispest crust. Assemble each plate right before serving so the hollandaise stays warm and the breading stays crisp.

Chef Tips

• Melt the butter into the yolks slowly over very low heat, as the recipe stresses. Rushing it curdles the hollandaise.
• If the sauce starts to break, whisk in a teaspoon of cold water or a small ice cube to bring it back.
• Pound the veal to an even quarter inch so it cooks fast and stays tender rather than tough.
• Bread the cutlets just before frying and don’t crowd the pan, so the crust crisps instead of steaming.

Variations

• Use chicken breast or turkey cutlets in place of veal for an Oscar-style twist.
• Swap the lump crab for shrimp or lobster.
• Make a quick blender hollandaise if you’re short on time or nervous about the stovetop method.