---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Veal Oscar
  Categories: Meats, Veal, Seafood, Crab, Vegetables
       Yield: 6 servings
  
            -LISA FDGN81A
       6    Veal cutlets; pound 1/4″
       1    Egg; slightly beaten
       1 tb Water
     2/3 c  Dry bread crumbs
       1 ts Salt
     1/2 ts Pepper
     1/4 c  All purpose flour
       2 tb Margarine/butter
       2 tb Vegetable oil
      10 oz Frozen aspargus spears
            Lump crabmeat
            HOLLANDAISE SAUCE
       3    Egg yolks
       1 tb Lemon juice
     1/2 c  Firm butter
  
   Mix egg and water. Mix bread crumbs, salt and pepper.
   Coat veal with flour. Dip veal into egg mixture; coat
   with bread crumb mixture. Heat 1 tb of the margarine
   and 1 tb of the oil in 10″ skillet over medium heat
   until hot. Cook half of the cutlets in margarine
   mixture, turning once, until done, about 10 minutes.
   Remove veal; keep warm. Repeat with remaing margarine,
   oil and veal. Cook asparagus as directed on package;
   drain. Prepare Hollandaise Sauce. Place 3 to 4
   asparagus spears on top of each cutlet; add some
   crabmeat and spoon sauce over top. HOLLANDAISE SAUCE:
   Stir egg yolks and lemon juice vigorously in 1 1/2-qt
   saucepan. Add 1/4 c of the butter. Heat over very low
   heat, stirring constantly, until butter is melted. Add
   remaining butter. Continue stirring vigorously until
   butter is melted and sauce is thickened. (Be sure
   butter melts slowly as this gives eggs time to cook
   
   and thicken sauce without curdling) Lisa FROM: LISA
   HLAVATY (FDGN81A)
  
 -----

Plain Text Version of This Recipe for Printing or Saving