Veal Oscar

Special dinners maybe aren’t the norm in your house, but if you want to turn any day into a special day, this Veal Oscar recipe will do just that. The throw-together hollandaise sauce is the crowning jewel.

Serves: 6

Cooking Time: 15 min

Ingredients

• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 6 veal cutlets (about 1 pound total), lightly pounded
• 2 tablespoons butter
• 1 (10-ounce) package frozen asparagus spears, thawed and drained
• 1 (6-1/2-ounce) can lump crabmeat, drained and flaked
• 1/4 cup sour cream
• 1/4 cup mayonnaise
• 2 teaspoons yellow mustard
• 1 teaspoon fresh lemon juice

Instructions

1. Preheat the oven to 450 degrees F. In a shallow dish, combine the flour, salt, and pepper; mix well.
2. Coat the veal in the flour mixture. In a large skillet, melt 1 tablespoon butter over medium heat. Add the veal in batches and sauté for 1 to 2 minutes, or until light golden, turning once and adding more butter as needed.
3. Place the veal in a single layer in a 9" x 13" baking dish. Top each cutlet with an equal amount of asparagus then crabmeat.
4. In a small bowl, combine the remaining ingredients; mix well then spoon evenly over the crabmeat.
5. Bake for 8 to 10 minutes, or until bubbly and light golden. Serve immediately.

Note

If you prefer, you can substitute chicken or turkey cutlets for the veal, and imitation crabmeat for the canned crab. It'll have the same fancy-looking and -tasting results.