Veal recipes |
Veal Oscar |
6 veal cutlets; pound 1/4 1 egg; slightly beaten 1 tablespoon water 2/3 cup dry bread crumbs 1 teaspoon salt 1/2 teaspoon pepper 1/4 cup all purpose flour 2 tablespoon margarine/butter 2 tablespoon vegetable oil 10 oz frozen aspargus spears 1 lump crabmeat 1 hollandaise sauce 3 egg yolks 1 tablespoon lemon juice 1/2 cup firm butter |
Mix egg and water. Mix bread crumbs, salt and pepper. Coat veal with flour. Dip veal into egg mixture; coat with bread crumb mixture. Heat 1 tb of the margarine and 1 tb of the oil in 10" skillet over medium heat until hot. Cook half of the cutlets in margarine mixture, turning once, until done, about 10 minutes. Remove veal; keep warm. Repeat with remaing margarine, oil and veal. Cook asparagus as directed on package; drain. Prepare Hollandaise Sauce. Place 3 to 4 asparagus spears on top of each cutlet; add some crabmeat and spoon sauce over top. Continue stirring vigorously until butter is melted and sauce is thickened. (Be sure butter melts slowly as this gives
eggs time to cook and thicken sauce without curdling) |