Veal Oscar With Hollandaise Sauce
I love this and it's pretty easy to prepare, but makes a great impression on guests. Cook time does not include asparagus and crab legs. I buy my crab legs already cooked. Prep time is approximate.
Steps
Sprinkle cutlets with lemon juice and pepper on both sides.
Dust with seasoned flour.
Heat butter in a large skillet.
Saute cutlets over moderately high heat for 4 minutes on each side , until lightly browned.
Remove to a warm platter.
On each cutlet place 4 spears of asparagus and one crab leg.
Cover with hollandaise sauce.
For the sauce: combine egg yolks and lemon juice in the top of a double boiler over hot , not boiling water.
Add butter , 1 piece at a time , stirring constantly until melted.
Continue stirring until thickened.
Serve over veal oscar.
The sauce makes about 3 / 4 cup.
Ingredients
veal cutlets, fresh lemon juice, pepper, seasoned flour, asparagus spears, crab legs, egg yolks, butter