Shelly's Recipe

*VEAL OSCAR*

Category: Steaks - Beef

1/2 cup flour
1/2 tsp salt and pepper
6 veal cutlets (about 1 lb total), lightly pounded
2 tbsp butter
1 (10 oz) pkg frozen asparagus spears, thawed and drained
1 (6-1/2 oz) can lump crabmeat, drained and flaked
1/4 cup sour cream and mayonnaise
2 tsp yellow mustard
1 tsp fresh lemon juice

Preheat the oven to 450. In a shallow dish, combine the flour, salt, and pepper; mix well. Coat the veal in the flour mixture.

In a large skillet, melt 1 tbsp butter over medium heat. Add the veal in batches and saute for 1 to 2 minutes, or until light golden, turning once and adding more butter as needed.

Place the veal in a single layer in a 9 inch x 13 inch baking dish. Top each cutlet with an equal amount of asparagus then crabmeat. In a small bowl, combine the remaining ; mix well and spoon evenly over the crabmeat. Bake for 8 to 10 minutes, or until bubbly and light golden. Serve immediately.