veal oscar, ma
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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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yield
4 serving(s)
method
Stove Top
Ingredients For veal oscar, ma
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1 1/4 lbveal cutlets, trimmed of fat, cut into 8 pieces
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1 Tbspmargarine
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1shallot, peeled & minced
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1 Tbspplus 1 t flour
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3/4 cchicken broth
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1/4 cdry white wine (or increase chicken broth to 1 cup)
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1/4 tsptomato paste
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2 tsptarragon vinegar
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1 tspdried tarragon, crushed
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1 tspdijon mustard
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1/4 tspfresh ground black pepper
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1/2 lbasparagus, cleaned and trimmed
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2 tspoil, divided
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1/3 lbcrab meat
How To Make veal oscar, ma
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1Place veal between sheets of plastic wrap; pound with meat mallet to 1/4" thick. Set aside.
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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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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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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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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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6Pour tarragon sauce into same hot pan; add any juices that have gathered around veal and crab. Simmer 2 min.
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7Drain asparagus; arrange around veal. Pour sauce over all. Serve immediately.
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