Veal Oscar

Recipe Ingredients

1/4 cup	49g / 1.7oz	Butter - divided
4		Veal cutlets, 1/2" thick - (1/4 lb ea)
		Salt - to taste
		Freshly-ground black pepper - to taste
1/3 cup	78ml	Dry white wine
1/2 lb	227g / 8oz	Fresh crab meat
12		Asparagus spears - cooked tender-crisp
		Sauce Bearnaise
2 tablespoons	30ml	White wine
1 tablespoon	15ml	Tarragon vinegar
2 tablespoons	30ml	Chopped fresh tarragon
2 teaspoons	10ml	Minced shallots or onion
1/4 teaspoon	1.3ml	Freshly-ground black pepper
1/4 teaspoon	1.3ml	Sugar
1/2 cup	99g / 3.5oz	Butter - (1 stick)
3		Egg yolks
2 tablespoons	30ml	Lemon juice
1/4 teaspoon	1.3ml	Salt
1		Freshly-ground white pepper
1/2 teaspoon	2.5ml	Prepared mustard

Recipe Instructions

For the Sauce Bearnaise: Place the wine, vinegar, tarragon, shallots, pepper and sugar in a small saucepan. Bring to a boil. Cook rapidly over high heat until almost all the liquid has evaporated, about 3 to 5 minutes.

Heat the butter in another small saucepan until bubbly, but not browned. Place the egg yolks, lemon juice, salt, white pepper and mustard in a blender container. Blend on low speed about 5 seconds. With the blender running, add half the butter in a slow, steady stream until the blender blades are covered. Then increase the speed to high and slowly add the remaining butter and cooked wine mixture.

For the veal, melt 2 tablespoons of butter in a large, heavy skillet over medium-high heat. Season both sides of the cutlets with salt and pepper and add them to the skillet. Cook, turning to brown both sides, about 30 seconds a side. Add the wine, reduce the heat to medium-low, cover and simmer until tender, turning the cutlets over halfway, 5 minutes.

Cook the crab meat in the remaining 2 tablespoons of butter in a small skillet, 3 to 4 minutes, until heated through. Arrange the veal cutlets on serving dishes. Place equal portions of crab over the top. Pour the veal cooking liquid into the crab skillet and boil rapidly until reduced to 1/4 cup, about 3 minutes. Spoon over the crab meat. Add 3 asparagus spears to each serving. Drizzle with Sauce Bearnaise and serve the remaining sauce on the side.

This recipe yields 4 servings.

Each serving: 608 calories; 1,266 mg sodium; 364 mg cholesterol; 48 grams fat; 26 grams saturated fat; 6 grams carbohydrates; 37 grams protein; 1.56 grams fiber.

Caution: Although many recipes call for uncooked eggs, the U.S. Department of Agriculture has found them to be a potential carrier of food-borne illness and recommends that infants, the elderly and immuno-compromised people avoid raw eggs.

Source:
The Los Angeles Times, 01-30-2002

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