Best 2 Veal Oscar Recipes

Veal Oscar is a classic dish that combines tender veal with a luscious crabmeat stuffing, creamy asparagus, and a rich béarnaise sauce. This elegant entrée is perfect for special occasions or a romantic dinner. The combination of flavors and textures in this dish is truly exceptional, with the subtle flavor of the veal perfectly complemented by the sweet crabmeat, the delicate asparagus, and the tangy béarnaise sauce. Veal Oscar is a dish that is sure to impress your guests and leave them wanting more.

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VEAL OSCAR

Veal Oscar image

Sauteed veal medallions with crab and asparagus, topped with a cheese sauce. You can use a combination of cheeses instead of just cheddar, or even a store bought cheese sauce to save time.

Provided by Bobbi

Categories 100+ Everyday Cooking Recipes

Time 45m

Yield 4

Number Of Ingredients 8

Ingredients

2 tablespoons butter
½ cup milk
1 pound shredded Cheddar cheese
2 pounds veal cutlets
1 cup all-purpose flour for coating
1 tablespoon butter
16 spears fresh asparagus
8 ounces crabmeat

Steps:

To Make Cheese Sauce: Melt 2 tablespoons butter in a medium saucepan over medium-low heat. Stir in milk, and cook just until bubbles begin to form at the edges. Whisk in the shredded cheese until fully melted and smooth. Remove from heat, cover and set aside to keep warm.
Pound the veal thinly using a mallet or the side of a moistened cleaver. Dredge cutlets in flour, shaking off the excess. Melt 2 tablespoons butter in a large skillet over medium heat. Cook cutlets in butter, 1 to 2 minutes a side, until browned. Set aside and keep warm.
Bring a large pot of water to a boil. Trim asparagus, and blanch by dropping in boiling water for 2 minutes, until bright green.
Heat the cooked crabmeat in the microwave or by steaming over the asparagus water.
To Assemble: Plate the veal; top with crabmeat; criss-cross the asparagus over the top; and drizzle cheese sauce over all. Serve extra sauce on the side.

Nutrition Facts : Calories 957.9 calories, Carbohydrate 39 g, Cholesterol 306.1 mg, Fat 57 g, Fiber 2.5 g, Protein 72.7 g, SaturatedFat 33 g, Sodium 1419.9 mg, Sugar 3.3 g

VEAL OSCAR

Veal Oscar image

From Cooking Light, this dish is delish and makes a great presentation.

Provided by Vicki Butts (lazyme)

Categories Beef

Time 30m

Number Of Ingredients 18

Ingredients

1/4 tsp salt
1/4 tsp pepper
12 slice veal scallopini
3 Tbsp all purpose flour
2 Tbsp butter, divided
cooking spray
1/2 lb lump crabmeat, drained
1 lemon, halved and seeded
1 lb asparagus, steamed
fresh tarragon sprigs, optional, for garnish
BERNAISE SAUCE:
1/2 c shallots, thinly sliced
3 Tbsp dry white wine
3 Tbsp white wine vinegar
1 tsp dried tarragon
1 dash(es) salt
1 dash(es) pepper
2/3 c sour cream

Steps:

1. Sprinkle salt and pepper over veal.
2. Combine veal and flour in a large zip-top plastic bag; seal bag, and shake to coat veal with flour.
3. Melt 1 tablespoon butter in a large nonstick skillet over medium heat.
4. Add half of veal, and cook for 1 minute on each side or until browned.
5. Remove veal from skillet; set aside, and keep warm.
6. Repeat with remaining 1 tablespoon butter and veal.
7. Wipe drippings from skillet.
8. Coat skillet with cooking spray, and place over medium heat.
9. Add the crabmeat, and saute for 1 minute or until warm.
10. Squeeze the lemon halves over crabmeat, and stir well; remove from heat, and set aside.
11. Place 3 veal slices and 1/4 of the steamed asparagus on each of 4 serving plates.
12. Spoon the crabmeat evenly over veal, and top each serving with 3 tablespoons Bearnaise Sauce.
13. Garnish with fresh tarragon sprigs, if desired.
14. BEARNAISE SAUCE: Combine the first 6 ingredients in a small heavy saucepan; bring to a boil, and cook 1 minute.
15. Strain mixture, reserving liquid; discard solids.
16. Return liquid to saucepan; stir in sour cream.
17. Place over low heat, and cook 1 minute or until warm, stirring frequently.

Tips:

Choose high-quality ingredients: Use fresh, high-quality ingredients for the best flavor. Look for tender veal cutlets, large asparagus spears, and fresh crab meat.
Cook the veal correctly: Veal should be cooked quickly over high heat to prevent it from becoming tough. Sear the veal cutlets for a few minutes per side until they are browned and cooked through.
Don't overcook the asparagus: Asparagus should be cooked until it is tender-crisp. Overcooked asparagus will be mushy and flavorless.
Use a good quality béarnaise sauce: Béarnaise sauce is a classic accompaniment to veal Oscar. Make your own béarnaise sauce or use a good quality store-bought brand.
Assemble the dish carefully: When assembling veal Oscar, be careful not to overstuff the veal cutlets. Place the asparagus and crab meat on top of the veal cutlets and then spoon the béarnaise sauce over the top.

Conclusion:

Veal Oscar is a delicious and elegant dish that is perfect for a special occasion. With its tender veal, crisp asparagus, and rich béarnaise sauce, veal Oscar is sure to impress your guests. So next time you're looking for a special dish to make, give veal Oscar a try. You won't be disappointed.