veal oscar, ma
Since I can't eat crab, I would substitute imitation crab meat in this recipe. It came from Ma's recipe box we found in NC in July 2019.
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prep time
cook time
method
Stove Top
yield
4 serving(s)
Ingredients
- 1 1/4 pounds veal cutlets, trimmed of fat, cut into 8 pieces
- 1 tablespoon margarine
- 1 shallot, peeled & minced
- 1 tablespoon plus 1 t flour
- 3/4 cup chicken broth
- 1/4 cup dry white wine (or increase chicken broth to 1 cup)
- 1/4 teaspoon tomato paste
- 2 teaspoons tarragon vinegar
- 1 teaspoon dried tarragon, crushed
- 1 teaspoon dijon mustard
- 1/4 teaspoon fresh ground black pepper
- 1/2 pound asparagus, cleaned and trimmed
- 2 teaspoons oil, divided
- 1/3 pound crab meat
How To Make veal oscar, ma
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Step 1Place veal between sheets of plastic wrap; pound with meat mallet to 1/4" thick. Set aside.
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Step 2In med saucepan, melt margarine. Add shallot, saute 2 min. Add flour, cook 1 min. Whisk in chicken broth, wine, vinegar, tarragon, mustard, tomato paste and pepper. Bring to boil, then reduce heat and simmer 10 min.
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Step 3In large saucepan or skillet, cover asparagus with cold water. Bring to boil, then reduce heat slightly and cook 6 min. Remove pan from heat, set aside.
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Step 4In large nonstick pan, heat 1 t oil over med-high heat. Add veal in 2 batches and cook 2 min on each side. Remove veal to serving platter and set aside. Keep warm.
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Step 5In same pan, place remaining 1 t oil. Add crab, saute 2 min. Arrange crab on top of veal, keep warm
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Step 6Pour tarragon sauce into same hot pan; add any juices that have gathered around veal and crab. Simmer 2 min.
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Step 7Drain asparagus; arrange around veal. Pour sauce over all. Serve immediately.
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