VEAL OSCAR

Veal Oscar image

Provided by lazyme

Categories Crab

Time 25m

Yield 4 serving(s)

Number Of Ingredients 17

1/4 teaspoon salt
1/4 teaspoon pepper
12 slices veal scallopini
3 tablespoons all-purpose flour
2 tablespoons butter, divided
cooking spray
1/2 lb lump crabmeat, drained
1 lemon, halved and seeded
1 lb asparagus, steamed
fresh tarragon sprig (optional)
1/2 cup shallot, thinly sliced
3 tablespoons dry white wine
3 tablespoons white wine vinegar
1 teaspoon dried tarragon
1 dash salt
1 dash pepper
2/3 cup sour cream

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.