Veal Oscar
Ingredients
- 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
Instructions
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.