Veal Oscar

11 ingredients
5 steps

Ingredients

  • 1 cup all purpose flour
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 6 veal cutlets abt 1 lb total lightly pounded
  • 2 tablespoons butter
  • 1 asparagus spears pkt frozen, 10 oz thawed, drained
  • 1 can lump crabmeat 6 1/2 oz drained, flaked
  • 1 cup sour cream
  • 1 cup mayonnaise
  • 2 teaspoons yellow mustard
  • 1 teaspoon fresh lemon juice

Directions

  1. 1
    Preheat the oven to 450 degrees.
  2. 2
    In a shallow dish, combine the flour, salt, and pepper, mix well. Coat the veal in the flour mixture.
  3. 3
    In a large skillet, melt 1 tablespoon butter over medium heat. Add the veal in batches and saute for 1 to 2 minutes, or until light golden, turning once and adding more butter as needed.
  4. 4
    Place the veal in a single layer in a 9- by 13-inch baking dish. Top each cutlet with an equal amount of asparagus, then crabmeat.
  5. 5
    In a small bowl, combine the remaining ingredients, mix well and spoon evenly over the crabmeat. Bake for 8 to 10 minutes, or until bubbly and light golden. Serve immediately.

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