Name: Veal Oscar
Ingredients: 6 veal cutlets (1/4" thick; sirloin cut); salt; pepper; flour; butter; 24 asparagus spears, warmed; cooked tender; 2 T beef stock; 1 c wine vinegar; 1 c wine, white, dry; 8 T shallots, minced; 4 T tarragon, fresh; 4 T parsley, minced; 4 T chives, snipped; salt; to taste; black pepper; to taste

Veal Oscar

Ingredients

6 veal cutlets (1/4" thick; sirloin cut)
salt
pepper
flour
butter
24 asparagus spears, warmed; cooked tender
2 T beef stock
1 c wine vinegar
1 c wine, white, dry
8 T shallots, minced
4 T tarragon, fresh
4 T parsley, minced
4 T chives, snipped
salt; to taste
black pepper; to taste

Instructions

Yield: 6 Servings. Flatten the cutlets, lightly, on both sides with a mallet, heavy knife or rolling pin (a 2 x 4 works well). Season with salt and black pepper. Dip in flour. Saute in butter over a moderate heat, turning the cutlets several times until done to golden brown. Place on a large warmed platter. Pour the beef stock into a hot saute pan. Let it cook a minute or so, then pour over the cutlets. Place four asparagus spears on top of each cutlet and sauce with spoonful of the bearnaise sauce. Sauce: Boil wine vinegar and dry white wine with minced shallots fresh tarragon minced parsley and chives, salt and black pepper to taste. Boil until reduced by two thirds.