Veal Oscar, Ma

Veal Oscar, Ma

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Megan Stewart


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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Stove Top


  • 1 1/4 lb
    veal cutlets, trimmed of fat, cut into 8 pieces
  • 1 Tbsp
  • 1
    shallot, peeled & minced
  • 1 Tbsp
    plus 1 t flour
  • 3/4 c
    chicken broth
  • 1/4 c
    dry white wine (or increase chicken broth to 1 cup)
  • 1/4 tsp
    tomato paste
  • 2 tsp
    tarragon vinegar
  • 1 tsp
    dried tarragon, crushed
  • 1 tsp
    dijon mustard
  • 1/4 tsp
    fresh ground black pepper
  • 1/2 lb
    asparagus, cleaned and trimmed
  • 2 tsp
    oil, divided
  • 1/3 lb
    crab meat

How to Make Veal Oscar, Ma


  1. Place veal between sheets of plastic wrap; pound with meat mallet to 1/4" thick. Set aside.
  2. In 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.
  3. In 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.
  4. In 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.
  5. In same pan, place remaining 1 t oil. Add crab, saute 2 min. Arrange crab on top of veal, keep warm
  6. Pour tarragon sauce into same hot pan; add any juices that have gathered around veal and crab. Simmer 2 min.
  7. Drain asparagus; arrange around veal. Pour sauce over all. Serve immediately.

Printable Recipe Card

About Veal Oscar, Ma

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

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