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Category: Steaks - Beef
Prep Time: Cook Time: Total Time:
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.
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*VEAL OSCAR*
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Category: Steaks - Beef
Prep Time: Cook Time: Total Time:
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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