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
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