Veal Oscar Recipe
Jumbo Lump Crabmeat, Mushrooms, Asparagus, Mornay, Hollandaise
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Veal
Season the veal cutlets with salt and black pepper. Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Sear the veal cutlets for about 3-4 minutes on each side until golden brown. Remove from skillet and keep warm.
- 2
Cook the Asparagus
In the same skillet, add the asparagus and sauté for about 3-4 minutes until tender-crisp. Remove and set aside.
- 3
- 4
Assemble the Dish
On each plate, place a veal cutlet. Top with sautéed mushrooms and a generous portion of jumbo lump crabmeat. Drizzle Mornay sauce over the top.
- 5
Finish with Hollandaise
Garnish with the sautéed asparagus and drizzle Hollandaise sauce over the entire dish before serving.
