VEAL OSCAR, MA

Veal Oscar, Ma image

Provided by Megan Stewart @GSMegan

Categories Seafood

Number Of Ingredients 14

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1 1/4 pound(s) veal cutlets, trimmed of fat, cut into 8 pieces
1 tablespoon(s) margarine
1 shallot, peeled & minced
1 tablespoon(s) plus 1 t flour
3/4 cup(s) chicken broth
1/4 cup(s) dry white wine (or increase chicken broth to 1 cup)
1/4 teaspoon(s) tomato paste
2 teaspoon(s) tarragon vinegar
1 teaspoon(s) dried tarragon, crushed
1 teaspoon(s) dijon mustard
1/4 teaspoon(s) fresh ground black pepper
1/2 pound(s) asparagus, cleaned and trimmed
2 teaspoon(s) oil, divided
1/3 pound(s) crab meat

Steps:

Place veal between sheets of plastic wrap; pound with meat mallet to 1/4" thick. Set aside.
In med saucepan, melt margarine. Add shallot, saute 2 min. Add flour, cook 1 min. Whisk in chicken broth, wine, vinegar, tarragon, mustard, tomato paste and pepper. Bring to boil, then reduce heat and simmer 10 min.
In large saucepan or skillet, cover asparagus with cold water. Bring to boil, then reduce heat slightly and cook 6 min. Remove pan from heat, set aside.
In large nonstick pan, heat 1 t oil over med-high heat. Add veal in 2 batches and cook 2 min on each side. Remove veal to serving platter and set aside. Keep warm.
In same pan, place remaining 1 t oil. Add crab, saute 2 min. Arrange crab on top of veal, keep warm
Pour tarragon sauce into same hot pan; add any juices that have gathered around veal and crab. Simmer 2 min.
Drain asparagus; arrange around veal. Pour sauce over all. Serve immediately.