Veal Oscar Tyler Florence

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Veal Oscar Tyler Florence

Ingredients

  • 1 bunch asparagus spears, ends trimmed
  • 1 pound king crab legs
  • Water
  • White wine
  • Lemon slices
  • 1/2 cup flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 6 veal cutlets, lightly pounded
  • 2 tablespoons butter, divided
  • 1 shallot, chopped
  • 1 tablespoon fresh tarragon, chopped
  • 1 tablespoon olive oil
  • Bearnaise Sauce

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. 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. Remove the veal to a warm platter. Using the same pan, melt remaining butter. Stir in shallots and tarragon. Add olive oil, asparagus and crab. Saute 2 minutes to warm. To serve: place asparagus and crab on top of each cutlet. Drizzle each with Bearnaise Sauce. Serve hot. VARIATION: May substitute chicken or turkey cutlets for veal. Yield: 4 servings

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