VEAL OSCAR

Veal Oscar image

Provided by Vicki Butts (lazyme)

Categories Beef

Time 30m

Number Of Ingredients 18

1/4 tsp salt
1/4 tsp pepper
12 slice veal scallopini
3 Tbsp all purpose flour
2 Tbsp butter, divided
cooking spray
1/2 lb lump crabmeat, drained
1 lemon, halved and seeded
1 lb asparagus, steamed
fresh tarragon sprigs, optional, for garnish
BERNAISE SAUCE:
1/2 c shallots, thinly sliced
3 Tbsp dry white wine
3 Tbsp white wine vinegar
1 tsp dried tarragon
1 dash(es) salt
1 dash(es) pepper
2/3 c sour cream

Steps:

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