Veal Oscar

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Veal Oscar 
From The Red Lion Inn Cookbook (Canada, UK), by Suzi Forbes Chase.


12 asparagus spears
4 veal cutlets, pounded very thin
salt and pepper
2 Tbsp butter
1 cup cooked lobster meat
Hollandaise Sauce


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

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