Pork Oscar Recipes

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VEAL OSCAR WITH HOLLANDAISE SAUCE



Veal Oscar With Hollandaise Sauce image

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.

Provided by keen5

Categories     Crab

Time 38m

Yield 4 serving(s)

Number Of Ingredients 9

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

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.

Nutrition Facts : Calories 388.5, Fat 26.2, SaturatedFat 15.5, Cholesterol 227.7, Sodium 1613.5, Carbohydrate 3.7, Fiber 1.2, Sugar 1.1, Protein 34.4

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