Veal Oscar


Veal Oscar


  • 6 veal cutlets (1/4" thick; sirloin cut)
  • salt
  • pepper
  • flour
  • butter
  • 24 asparagus spears, warmed; cooked tender
  • 2 T beef stock
  • 1 c wine vinegar
  • 1 c wine, white, dry
  • 8 T shallots, minced
  • 4 T tarragon, fresh
  • 4 T parsley, minced
  • 4 T chives, snipped
  • salt; to taste
  • black pepper; to taste


Yield: 6 Servings. Flatten the cutlets, lightly, on both sides with a mallet, heavy knife or rolling pin (a 2 x 4 works well). Season with salt and black pepper. Dip in flour. Saute in butter over a moderate heat, turning the cutlets several times until done to golden brown. Place on a large warmed platter. Pour the beef stock into a hot saute pan. Let it cook a minute or so, then pour over the cutlets. Place four asparagus spears on top of each cutlet and sauce with spoonful of the bearnaise sauce. Sauce: Boil wine vinegar and dry white wine with minced shallots fresh tarragon minced parsley and chives, salt and black pepper to taste. Boil until reduced by two thirds.

Your Recently Viewed Recipes

Leave a Comment


Cancel Reply to Comment

Thanks for your comment. Don't forget to share!


Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Trending Now

Close Window