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Master Chef Veal Oscar

 

Master Chef Veal Oscar recipe
36

Yield

6

servings

Prep

15

min

Cook

30

min

Ready

45

min

Trans-fat Free
 

Ingredients

6 veal cutlets
pounded to 1/4 inch
*
1 large eggs
slightly beaten
1 tablespoon water
cup bread crumbs
1 teaspoon salt
½ teaspoon black pepper
¼ cup all-purpose flour
2 tablespoons butter
2 tablespoons vegetable oil
10 ounces asparagus
frozen
crab meat
*

Hollandaise Sauce
*
3 large egg yolks
*
1 tablespoon lemon juice
½ cup butter
firm

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 85g (3.0 oz)
Amount per Serving
Calories 29177% of calories from fat
 % Daily Value *
Total Fat 25g 38%
Saturated Fat 13g 65%
Trans Fat 0g
Cholesterol 82mg 27%
Sodium 628mg 26%
Total Carbohydrate 5g 5%
Dietary Fiber 1g 5%
Sugars g
Protein 8g
Vitamin A 17% Vitamin C 4%
Calcium 4% Iron 9%
* based on a 2,000 calorie diet How is this calculated?

 

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