Veal Oscar with Sauce Bearnaise
Veal and asparagus, simply prepared with the French classic Bearnaise sauce.
Yield
6 servingsPrep
15 minCook
15 minReady
30 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sugar-Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
veal cutlets
1/4 inch thick, sirloin cut |
*
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | x |
all-purpose flour
|
*
|
| 1 | x |
butter
|
*
|
| 24 | each |
asparagus
warmed, cooked tender |
*
|
| 3 | tablespoons |
beef stock
prefer veal stock if possible |
|
| 1 | x |
bearnaise sauce
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
veal cutlets
1/4 inch thick, sirloin cut |
*
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | x |
all-purpose flour
|
*
|
| 1 | x |
butter
|
*
|
| 24 | each |
asparagus
warmed, cooked tender |
*
|
| 45 | ml |
beef stock
prefer veal stock if possible |
|
| 1 | x |
bearnaise sauce
|
* |
Directions
Flatten the cutlets, lightly, on both sides with a mallet, heavy knife or rolling pin (a 2 x 4 works well).
Season with salt and black pepper.
Dip in flour.
Sauté in butter over a moderate heat, turning the cutlets several times until done to golden brown.
Place on a large warmed platter.
Pour the beef stock into a hot sauté pan.
Let it cook a minute or so, then pour over the cutlets.
Place four asparagus spears on top of each cutlet and sauce with spoonful of the bernaise sauce.
