Veal Oscar

Veal Oscar

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Vicki Butts (lazyme)


From Cooking Light, this dish is delish and makes a great presentation.


☆☆☆☆☆ 0 votes

15 Min
15 Min
Stove Top


  • 1/4 tsp
  • 1/4 tsp
  • 12 slice
    veal scallopini
  • 3 Tbsp
    all purpose flour
  • 2 Tbsp
    butter, divided
  • ·
    cooking spray
  • 1/2 lb
    lump crabmeat, drained
  • 1
    lemon, halved and seeded
  • 1 lb
    asparagus, steamed
  • ·
    fresh tarragon sprigs, optional, for garnish

  • 1/2 c
    shallots, thinly sliced
  • 3 Tbsp
    dry white wine
  • 3 Tbsp
    white wine vinegar
  • 1 tsp
    dried tarragon
  • 1 dash(es)
  • 1 dash(es)
  • 2/3 c
    sour cream

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.
    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.

Printable Recipe Card

About Veal Oscar

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American

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