Sauteed Veal Cutlets / Crab Bearnaise / Asparagus Spears Recipe
Chef Special
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Asparagus
Bring a pot of salted water to a boil. Add the asparagus spears and cook for 2-3 minutes until bright green and tender-crisp. Drain and immediately place in ice water to stop the cooking process. Set aside.
- 2
Cook the Veal Cutlets
Season the veal cutlets with salt and black pepper. In a large skillet, heat olive oil over medium-high heat. Add the cutlets and sauté for about 3-4 minutes on each side until golden brown and cooked through. Remove from skillet and keep warm.
- 3
Make the Crab Bearnaise
In the same skillet, melt the butter over medium heat. Add the shallots and sauté until translucent. Add the white wine and bring to a boil, reducing it by half. Lower the heat, and whisk in the egg yolks one at a time, stirring constantly until the sauce thickens. Stir in the fresh tarragon and crab meat, then add lemon juice. Season with salt and pepper to taste.
- 4
Serve
Place the sautéed veal cutlets on plates, top with crab Bearnaise sauce, and serve with the blanched asparagus spears on the side.
