Master Chef Veal Oscar

Directions

Mix egg and water.

Mix bread crumbs, salt and pepper.

Coat veal with flour.

Dip veal into egg mixture; coat with bread crumb mixture.

Heat 1 tablespoon of the margarine and 1 tablespoon of the oil in 10 inch skillet over medium heat until hot.

Cook half of the cutlets in margarine mixture, turning once, until done, about 10 minutes.

Remove veal; keep warm.

Repeat with remaing margarine, oil and veal.

Cook asparagus as directed on package; drain.

Prepare Hollandaise Sauce.

Place 3 to 4 asparagus spears on top of each cutlet; add some crabmeat and spoon sauce over top.

Hollandaise sauce: Stir egg yolks and lemon juice vigorously in 1½-qt saucepan.

Add ¼ cup of the butter.

Heat over very low heat, stirring constantly, until butter is melted.

Add remaining butter.

Continue stirring vigorously until butter is melted and sauce is thickened.

Note:

Be sure butter melts slowly as this gives eggs time to cook and thicken sauce without curdling.