Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 250.63 Kcal (1049 kJ) | ||
| Calories from fat | 226.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.18g | 39% | |
|---|---|---|---|
| Cholesterol | 142.85mg | 48% | |
| Sodium | 42.88mg | 2% | |
| Potassium | 183.35mg | 4% | |
| Total Carbs | 3.42g | 1% | |
| Sugars | 0.94g | 4% | |
| Dietary Fiber | 1.2g | 5% | |
| Protein | 4.34g | 9% | |
| Vitamin C | 9.3mg | 15% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 1mg | 6% | |
| Calcium | 33.6mg | 3% | |
| Amount Per 100 g | |||
| Calories | 205.75 Kcal (861 kJ) | ||
| Calories from fat | 186.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.67g | 39% | |
|---|---|---|---|
| Cholesterol | 117.27mg | 48% | |
| Sodium | 35.2mg | 2% | |
| Potassium | 150.52mg | 4% | |
| Total Carbs | 2.81g | 1% | |
| Sugars | 0.77g | 4% | |
| Dietary Fiber | 0.99g | 5% | |
| Protein | 3.57g | 9% | |
| Vitamin C | 7.6mg | 15% | |
| Vitamin A | 0.2mg | 9% | |
| Iron | 0.9mg | 6% | |
| Calcium | 27.6mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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