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:
4 veal cutlets, flattened or pounded very thin
2 tablespoons fresh lemon juice
pepper
seasoned flour ( your choice of seasonings)
16 asparagus spears, cooked
4 crab legs, cooked,shells removed
2 egg yolks
1/2 cup butter, divided into 3 pieces
1 tablespoon fresh lemon juice
Steps/Methods:
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.
