Veal Oscar Recipes

VEAL OSCAR

Steps:

• Sprinkle salt and pepper over veal.
• Combine veal and flour in a large zip-top plastic bag; seal bag, and shake to coat veal with flour.
• Melt 1 tablespoon butter in a large nonstick skillet over medium heat.
• Add half of veal, and cook for 1 minute on each side or until browned.
• Remove veal from skillet; set aside, and keep warm.
• Repeat with remaining 1 tablespoon butter and veal.
• Wipe drippings from skillet.
• Coat skillet with cooking spray, and place over medium heat.
• Add the crabmeat, and saute for 1 minute or until warm.
• Squeeze the lemon halves over crabmeat, and stir well; remove from heat, and set aside.
• Place 3 veal slices and 1/4 of the steamed asparagus on each of 4 serving plates.
• Spoon the crabmeat evenly over veal, and top each serving with 3 tablespoons Bearnaise Sauce.
• Garnish with fresh tarragon sprigs, if desired.
• BEARNAISE SAUCE:.
• Combine the first 6 ingredients in a small heavy saucepan; bring to a boil, and cook 1 minute.
• Strain mixture, reserving liquid; discard solids.
• Return liquid to saucepan; stir in sour cream.
• Place over low heat, and cook 1 minute or until warm, stirring frequently.

TYLER FLORENCE'S VEAL OSCAR WITH BEARNAISE SAUCE

Steps:

• First, make bearnaise sauce.
• In a small saucepan, combine the tarragon, shallots, vinegar and wine over medium-high heat; bring to a simmer and cook until reduced by half.
• Remove from heat and set aside.
• Place a stainless steel bowl over a saucepan containing simmering water, or use a double boiler.
• Whisk the egg yolks in the bowl until doubled in volume; slowly add the melted butter, continue beating until sauce is thickened.
• Stir in reserved shallot reduction.
• Season with salt and pepper, set aside wrapped in a warm spot (makes one cup).
• Now, make veal.
• Blanch asparagus tips in simmering water, drain and set aside.
• Poach crab legs in water, white wine and lemon slices for 5 minutes, then shell with a crab cracker and reserve meat.
• In a shallow dish combine flour, salt and pepper; coat pieces of veal.
• In a saucepan over medium heat, melt 1 tbsp of butter and fry cutlets 3 minutes each side until golden brown; remove the veal to a warm platter.
• Using the same pan, melt remaining butter, then stir in shallots and tarragon.
• Add olive oil, asparagus and crab.
• Saute 2 minutes to warm.
• To serve: place asparagus and crab on top of each cutlet; drizzle each with sauce, and serve hot.

VEAL OSCAR WITH HOLLANDAISE SAUCE

Steps:

• Sprinkle cutlets with lemon juice and pepper on both sides.
• Dust with seasoned flour.
• Heat butter in a large skillet.
• Saute cutlets over moderately high heat for 4 minutes on each side, until lightly browned.
• Remove to a warm platter.
• On each cutlet place 4 spears of asparagus and one crab leg.
• Cover with Hollandaise sauce.
• For the sauce: Combine egg yolks and lemon juice in the top of a double boiler over hot, not boiling water.
• Add butter, 1 piece at a time, stirring constantly until melted.
• Continue stirring until thickened.
• Serve over veal oscar.
• The sauce makes about 3/4 cup.