Veal Oscar

Ingredients

• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 12 slices veal scallopini
• 3 tablespoons all-purpose flour
• 2 tablespoons butter, divided
• cooking spray
• 1/2 lb lump crabmeat, drained
• 1 lemon, halved and seeded
• 1 lb asparagus, steamed
• fresh tarragon sprig (optional)

Bearnaise Sauce

• 1/2 cup shallot, thinly sliced
• 3 tablespoons dry white wine
• 3 tablespoons white wine vinegar
• 1 teaspoon dried tarragon
• 1 dash salt
• 1 dash pepper
• 2/3 cup sour cream

Directions

1. 1

   Sprinkle salt and pepper over veal.

2. 2

   Combine veal and flour in a large zip-top plastic bag; seal bag, and shake to coat veal with flour.

3. 3

   Melt 1 tablespoon butter in a large nonstick skillet over medium heat.

4. 4

   Add half of veal, and cook for 1 minute on each side or until browned.

5. 5

   Remove veal from skillet; set aside, and keep warm.

6. 6

   Repeat with remaining 1 tablespoon butter and veal.

7. 7

   Wipe drippings from skillet.

8. 8

   Coat skillet with cooking spray, and place over medium heat.

9. 9

   Add the crabmeat, and saute for 1 minute or until warm.

10. 10

    Squeeze the lemon halves over crabmeat, and stir well; remove from heat, and set aside.

11. 11

    Place 3 veal slices and 1/4 of the steamed asparagus on each of 4 serving plates.

12. 12

    Spoon the crabmeat evenly over veal, and top each serving with 3 tablespoons Bearnaise Sauce.

13. 13

    Garnish with fresh tarragon sprigs, if desired.

14. 14

    BEARNAISE SAUCE:.

15. 15

    Combine the first 6 ingredients in a small heavy saucepan; bring to a boil, and cook 1 minute.

16. 16

    Strain mixture, reserving liquid; discard solids.

17. 17

    Return liquid to saucepan; stir in sour cream.

18. 18

    Place over low heat, and cook 1 minute or until warm, stirring frequently.