Veal Oscar
Veal Oscar
From The Red Lion Inn Cookbook (Canada, UK), by Suzi Forbes Chase.Ingredients:
12 asparagus spears
4 veal cutlets, pounded very thin
flour
salt and pepper
2 Tbsp butter
1 cup cooked lobster meat
Hollandaise SauceInstructions:
In a vegetable steamer, steam the asparagus spears just until cooked, but still crisp, about 5 minutes. Set them aside.
Dredge the veal in flour seasoned with salt and pepper.
Heat the butter in a skillet, and sauté the veal over medium-high heat for two minutes on each side. Transfer the meat to a serving platter or individual plates.
Place a portion of the lobster meat on top of each piece of veal, and top each serving with three asparagus spears. Spoon Hollandaise Sauce over the top and serve.
Yield: Serves 4
Related Article:
Veal Scaloppine With Capers
Veal Piccata With Pistachios
Veal Scallops With Mushrooms, Ham, and Cheese
Scaloppe Milanese
Wiener Schnitzel
Stuffed Veal Cutlets
