Veal Oscars

Classic Veal Oscar is garnished with fresh asparagus, crab meat topped with a béarnaise sauce. Academy Awards are not in asparagus season. Not a fan of rich sauces. So. Watch the red carpet with this revised winter version for 2:

4 veal scallopini pounded lightly to tenderize. In a large deep fry pan, brown quickly on both sides in a little olive oil and set aside in a bowl. Add 1/4 cup butter and a chopped shallot to the hot skillet. Brown and deglaze with 1/4 cup dry white wine. Add 1 can white asparagus tips (drained) or best fresh store bought tips you can find, lightly steamed. Add juice of 1 lemon. Season to taste. Add veal back into the sauce and simmer for 5 minutes covered. Add 1 lb. cooked chopped lobster or crab meat and stir just to warm. Serve veal topped with asparagus, lobster or crab and sauce with a side of pasta or rice. Can substitute chicken cutlets for veal.

Advertisements

One thought on “Veal Oscars

  1. Pingback: Weekend Oscar | The Side Trek

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s