Veal Oscar With Hollandaise Sauce |
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Prep Time: 30 Minutes Cook Time: 8 Minutes |
Ready In: 38 Minutes Servings: 4 |
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I love this and it's pretty easy to prepare, but makes a great impression on guests. Cook time does not include asparagus and crab legs. I buy my crab legs already cooked. Prep time is approximate. Ingredients:
4 veal cutlets, flattened or pounded very thin |
2 tablespoons fresh lemon juice |
pepper |
seasoned flour (your choice of seasonings) |
16 asparagus spears, cooked |
4 crab legs, cooked,shells removed |
2 egg yolks |
1/2 cup butter, divided into 3 pieces |
1 tablespoon fresh lemon juice |
Directions:
1. Sprinkle cutlets with lemon juice and pepper on both sides.
2. Dust with seasoned flour.
3. Heat butter in a large skillet.
4. Saute cutlets over moderately high heat for 4 minutes on each side, until lightly browned.
5. Remove to a warm platter.
6. On each cutlet place 4 spears of asparagus and one crab leg.
7. Cover with Hollandaise sauce.
8. For the sauce: Combine egg yolks and lemon juice in the top of a double boiler over hot, not boiling water.
9. Add butter, 1 piece at a time, stirring constantly until melted.
10. Continue stirring until thickened.
11. Serve over veal oscar.
12. The sauce makes about 3/4 cup.
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