Veal Oscar


Veal Oscar


  • 2 1/2-3 lbs. veal, fresh top round or cutlets
  • 1 lb. crabmeat, jumbo lump
  • 4 eggs
  • 2 cans white asparagus
  • 1/2 lb. butter
  • 1 lemon
  • 2 tbsp. Dijon mustard
  • 1 dash Tabasco sauce
  • 1 oz. white wine
  • 1 bunch parsley, fresh


Trim your veal of visible fat and cut into 2-ounce portions. Always cut across the grain of the meat. With a meat mallet, pound veal into a thin medallion - three medallions per person. Gently feel through the crabmeat and remove any shells, being careful not to break lumps. Prepare Hollandaise sauce as follows: Separate egg yolks from egg whites and place yolks in a stainless steel mixing bowl. Add the juice of 1 lemon, Dijon mustard, Tabasco sauce, and white wine and whip with a fine whisk. In a saucepan, completely melt the butter and hold for later use. Over a pot of boiling water, whisk the egg yolk mixture until slightly thickened. Do not cook too fast. If egg mixture begins to scramble, start over. When soft peaks form, remove from heat and slowly whisk in melted butter, 1 teaspoon at a time. When all butter is incorporated, set aside in a warm place until ready to serve. In a saute pan with very little oil, sear the medallions of veal on both sides and place on a baking sheet arranged in 6-ounce portions. Divide the asparagus into 6 equal portions and place the asparagus spears on top of each group of veal medallions. Place equal amounts of crabmeat on top of the asparagus, season with salt and pepper. Place baking sheet pan into a hot oven to heat up the asparagus and crabmeat. When hot, remove from oven; place each serving on dinner plates, top with Hollandaise sauce and serve. Serves: 6.

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