Veal Oscar with Sauce Bearnaise

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.