Master Chef Veal Oscar
Master Chef Veal Oscar recipe
Yield
6 servingsPrep
15 minCook
30 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 |
veal cutlets
pounded to 1/4 inch |
*
|
|
| 1 | large |
eggs
slightly beaten |
|
| 1 | tablespoon |
water
|
|
| ⅔ | 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
veal cutlets
pounded to 1/4 inch |
*
|
| 1 | each |
eggs
slightly beaten |
|
| 15 | ml |
water
|
|
| 158 | ml |
bread crumbs
|
|
| 5 | ml |
salt
|
|
| 2.5 | ml |
black pepper
|
|
| 59 | ml |
all-purpose flour
|
|
| 3E+1 | ml |
butter
|
|
| 3E+1 | ml |
vegetable oil
|
|
| 289 | ml/g |
asparagus
frozen |
|
| 1 | x |
crab meat
|
*
|
| 0 |
Hollandaise Sauce |
* | |
| 3 | each |
egg yolks
|
*
|
| 15 | ml |
lemon juice
|
|
| 118 | ml |
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.
