Veal Oscar With Hollandaise Sauce

Ingredients

• 4 veal cutlets, flattened or pounded very thin
• 2 tablespoons fresh lemon juice
• pepper
• seasoned flour (your choice of seasonings)
• 16 asparagus spears, cooked
• 4 crab legs, cooked,shells removed

Hollandaise Sauce

• 2 egg yolks
• 1/2 cup butter, divided into 3 pieces
• 1 tablespoon fresh lemon juice

Directions

1. 1

   Sprinkle cutlets with lemon juice and pepper on both sides.

2. 2

   Dust with seasoned flour.

3. 3

   Heat butter in a large skillet.

4. 4

   Saute cutlets over moderately high heat for 4 minutes on each side, until lightly browned.

5. 5

   Remove to a warm platter.

6. 6

   On each cutlet place 4 spears of asparagus and one crab leg.

7. 7

   Cover with Hollandaise sauce.

8. 8

   For the sauce: Combine egg yolks and lemon juice in the top of a double boiler over hot, not boiling water.

9. 9

   Add butter, 1 piece at a time, stirring constantly until melted.

10. 10

    Continue stirring until thickened.

11. 11

    Serve over veal oscar.

12. 12

    The sauce makes about 3/4 cup.