Restaurants›The Court of Two Sisters›Veau Oscar Recipe

Veau Oscar Recipe

Inspired by The Court of Two Sisters
Time40m
Serves4

Escalopes blanches de jeune veau sautées et recouvertes de viande de crabe jumbo lump, hollandaise de tasso et pointes d’asperge fraîche.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Main Ingredients

Method

Preparation Steps

1

Prepare the Hollandaise Sauce

In a double boiler, melt the butter. In a bowl, whisk the egg yolks and lemon juice until pale and thick. Gradually add the melted butter while whisking until the sauce is smooth. Add chopped tasso ham, salt, and pepper to taste. Set aside.

2

Cook the Asparagus

Blanch the fresh asparagus tips in boiling salted water for about 2-3 minutes until tender but still crisp. Drain and set aside.

3

Sauté the Veal

In a large skillet, heat olive oil over medium-high heat. Season veal escalopes with salt and pepper. Sauté the veal for 3-4 minutes on each side until golden brown and cooked through. Remove from skillet and keep warm.

4

Assemble the Dish

On each plate, place a veal escalope. Top with jumbo lump crab meat and drizzle with the tasso hollandaise sauce. Garnish with blanched asparagus tips.