Veal Oscar

13 ingredients
11 steps

Ingredients

  • 1 1/2 lb. veal cutlets, cut into serving size pieces
  • 1/3 c. all-purpose flour
  • 1/8 tsp. salt
  • 1/8 tsp. pepper
  • 1/8 tsp. garlic powder
  • 1/3 c. melted butter
  • 1 c. fresh lump crabmeat
  • 1/2 c. chopped green onions
  • 1/2 c. sliced mushrooms
  • 2 tsp. Worcestershire sauce
  • 2 (10 oz.) pkg. frozen asparagus spears, cooked
  • Hollandaise sauce
  • chopped fresh parsley

Directions

  1. 1
    Flatten cutlets to 1/4-inch thickness.
  2. 2
    Combine flour and seasonings; dredge cutlets in flour mixture.
  3. 3
    Cook veal in melted butter in large skillet until browned on both sides.
  4. 4
    Remove meat and keep warm, reserving drippings in skillet.
  5. 5
    Add crabmeat, green onions, mushrooms and Worcestershire sauce.
  6. 6
    Cook over medium heat, stirring occasionally until mixture is thoroughly heated.
  7. 7
    Arrange asparagus over each piece of veal.
  8. 8
    Spoon crabmeat mixture evenly over asparagus.
  9. 9
    Top with Hollandaise sauce.
  10. 10
    Sprinkle with parsley.
  11. 11
    Yields 6 to 8 servings.

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