Veal Oscar

Name: Veal Oscar
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 bunch asparagus spears, ends trimmed; 1 teaspoons black pepper; 1 stick butter, melted; 2 Tbsps butter, divided; 59 milliliters champagne vinegar; 454 grams king crab legs; 59 milliliters dry white wine; 3 egg yolks; 118 milliliters flour; 59 milliliters fresh tarragon, chopped; 1 Tbsp fresh tarragon, chopped; 1 slice Lemon; 1 Tbsp olive oil; 1 teaspoon salt; 4 servings Salt and pepper to taste; 1 shallot, chopped; 2 shallots, minced; 6 veal cutlets, lightly pounded; 4 servings Water; 4 servings White wine

Veal Oscar might be just the main course you are searching for. One portion of this dish contains roughly 67g of protein, 44g of fat, and a total of 894 calories. This recipe serves 4. This recipe covers 47% of your daily requirements of vitamins and minerals. Head to the store and pick up lemon, salt, olive oil, and a few other things to make it today. To use up the egg yolks you could follow this main course with the Apricot Crumbles as a dessert.

Instructions

Blanch asparagus tips in simmering water, drain and set aside. Poach crab legs in water, white wine and lemon slices for 5 minutes, then shell with a crab cracker and reserve.

Ingredients you will need

Asparagus

White Wine

Crab

Crackers

Lemon

Water

In a shallow dish combine flour, salt and pepper; coat pieces of veal. In a saute pan over medium heat, melt 1 tablespoon of butter and fry cutlets 3 minutes each side until golden brown.

Ingredients you will need

Salt And Pepper

Butter

All Purpose Flour

Veal

Equipment you will use

Frying Pan

Remove the veal to a warm platter. Using the same pan, melt remaining butter. Stir in shallots and tarragon.

Ingredients you will need

Shallot

Tarragon

Butter

Veal

Equipment you will use

Frying Pan

Add olive oil, asparagus and crab.

Ingredients you will need

Asparagus

Olive Oil

Crab

Saute 2 minutes to warm.

To serve: place asparagus and crab on top of each cutlet.

Ingredients you will need

Asparagus

Crab

Drizzle each with Bearnaise Sauce.

Ingredients you will need

Bearnaise Sauce

Serve hot.

In a small saucepan, combine the tarragon, shallots, vinegar and wine over medium-high heat. Bring to a simmer and cook until reduced by half.

Ingredients you will need

Shallot

Tarragon

Vinegar

Wine

Equipment you will use

Sauce Pan

Remove from heat and set aside.

Place a stainless steel bowl in a saucepan containing simmering water, or use a double boiler.

Ingredients you will need

Water

Equipment you will use

Double Boiler

Sauce Pan

Bowl

Whisk the egg yolks until doubled in volume. Slowly add the melted butter, continue beating until sauce is thickened. Stir in reserved shallot reduction. Season with salt and pepper, set aside wrapped in a warm spot.

Ingredients you will need

Salt And Pepper

Egg Yolk