veal oscar

How To Make veal oscar

• 1

  Sprinkle salt and pepper over veal.
• 2

  Combine veal and flour in a large zip-top plastic bag; seal bag, and shake to coat veal with flour.
• 3

  Melt 1 tablespoon butter in a large nonstick skillet over medium heat.
• 4

  Add half of veal, and cook for 1 minute on each side or until browned.
• 5

  Remove veal from skillet; set aside, and keep warm.
• 6

  Repeat with remaining 1 tablespoon butter and veal.
• 7

  Wipe drippings from skillet.
• 8

  Coat skillet with cooking spray, and place over medium heat.
• 9

  Add the crabmeat, and saute for 1 minute or until warm.
• 10

  Squeeze the lemon halves over crabmeat, and stir well; remove from heat, and set aside.
• 11

  Place 3 veal slices and 1/4 of the steamed asparagus on each of 4 serving plates.
• 12

  Spoon the crabmeat evenly over veal, and top each serving with 3 tablespoons Bearnaise Sauce.
• 13

  Garnish with fresh tarragon sprigs, if desired.
• 14

  BEARNAISE SAUCE: Combine the first 6 ingredients in a small heavy saucepan; bring to a boil, and cook 1 minute.
• 15

  Strain mixture, reserving liquid; discard solids.
• 16

  Return liquid to saucepan; stir in sour cream.
• 17

  Place over low heat, and cook 1 minute or until warm, stirring frequently.
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