Mother’s Day Recipes: Veal Oscar

This incredible dish will spoil and pamper any mom’s taste buds. The rich and sophisticated taste of veal will be an exceptional treat. Crabmeat and hollandaise sauce keep the meal extravagant and filling but the fresh asparagus gives a luxurious hint of spring tastes. This food distributor has Mom taken care of…

Ingredients:

Veal top cutlet, 3 oz.               2 cutlets

All purpose flour                     ¼ cup

Olive oil                                  1 tsp.

Butter                                      1 tsp.

Fresh asparagus                       4 spears

Back Fin Crabmeat                 2 oz.

Warm Custom Hollandaise

Sauce                                       2 oz.

Preparation Instructions:

Place veal between 2 pieces of wax paper and pound as thin as possible (without tearing cutlet). Dredge in flour (shake off excess) and place in heated pan with olive oil and melted butter. Brown on both sides, remove from pan and place on plate. Reheat asparagus by dropping in boiling water for 30 seconds. To assemble, place asparagus on veal, top with crabmeat, ladle hollandaise over crabmeat.