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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Veal Oscar Recipe

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This recipe for Veal Oscar is from The Dinner Table, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 bunch asparagus spears, ends trimmed
1 lb. king crab legs
Water
1 tsp. salt
1/2 tsp. pepper
6 veal cutlets, lightly pounded
2 Tbsp. butter, divided
1 shallot, shopped
1 Tbsp. fresh tarragon, chopped
1 Tbsp. olive oil
1/2 C. flour
White wine
Lemon slices
Directions:
Directions:
Blanch asparagus in simmering water; drain and set aside. Poach crab legs in water, white wine and lemon slices for 5 minutes. Shell and reserve crab. In a shallow dish combine flour, salt and pepper; coat veal. In a sauté pan over medium high heat, melt 1 Tbsp. butter and fry cutlets 3 minutes on each side until golden brown. Remove veal to a warm platter. Using same pan, melt remaining butter. Stir in shallots and tarragon. Add olive oil, asparagus and crab. Sauté 2 minutes to warm. To serve, place asparagus and crab on top of each cutlet. Drizzle with Béarnaise Sauce. Serve hot. Makes 4 servings.

 

 

 

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