Name: Veal Oscar Tyler Florence
Ingredients: 1 bunch asparagus spears, ends trimmed; 1 pound king crab legs; Water; White wine; Lemon slices; 1/2 cup flour; 1 teaspoon salt; 1/2 teaspoon black pepper; 6 veal cutlets, lightly pounded; 2 tablespoon butter, divided; 1 shallot, chopped; 1 tablespoon fresh tarragon, chopped; 1 tablespoon olive oil; Bearnaise Sauce

Veal Oscar Tyler Florence

Ingredients

1 bunch asparagus spears, ends trimmed
1 pound king crab legs
Water
White wine
Lemon slices
1/2 cup flour
1 teaspoon salt
1/2 teaspoon black pepper
6 veal cutlets, lightly pounded
2 tablespoons butter, divided
1 shallot, chopped
1 tablespoon fresh tarragon, chopped
1 tablespoon olive oil
Bearnaise Sauce

Instructions

Blanch asparagus tips in simmering water, drain and set aside. Poach crab legs in water, white wine and lemon slices for 5 minutes, then shell with a crab cracker and reserve. In a shallow dish combine flour, salt and pepper; coat pieces of veal. In a saute pan over medium heat, melt 1 tablespoon of butter and fry cutlets 3 minutes each side until golden brown. Remove the veal to a warm platter. Using the same pan, melt remaining butter. Stir in shallots and tarragon. Add olive oil, asparagus and crab. Saute 2 minutes to warm. To serve: place asparagus and crab on top of each cutlet. Drizzle each with Bearnaise Sauce. Serve hot. VARIATION: May substitute chicken or turkey cutlets for veal. Yield: 4 servings