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Veal Oscar w/Asparagus, Crab Meat & Bernaise Sauce

Source of Recipe

Julie/meowlady2/EDC


Recipe Introduction

Chicken could be substituted for veal.

Recipe Link: messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=8199.1

List of Ingredients

1 or two packages Knorr Bernaise Sauce
2 pounds veal cutlets
1 cup all-purpose flour for coating
1 tablespoon butter
16 spears fresh asparagus
8 ounces crabmeat


Recipe

1. Make the Bernaise sauce following the directions on the package and keep warm.

2. Pound the veal thinly using a mallet or the side of a moistened cleaver. Dredge cutlets in flour, shaking off the excess. Melt 2 tablespoons butter in a large skillet over medium heat. Cook cutlets in butter, 1 to 2 minutes a side, until browned. Set aside and keep warm.

3. Bring a large pot of water to a boil. Trim asparagus, and blanch by dropping in boiling water for 2 minutes, until bright green.

4. Heat the cooked crabmeat in the microwave or by steaming over the asparagus water.

5. To Assemble: Plate the veal; top with crabmeat; criss-cross the asparagus over the top; and drizzle Bernaise sauce over all. Serve extra sauce on the side.

Makes 4 servings