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Veal Oscar is named for Sweden’s poetic King Oscar II (1829-1907), and was created by the French mâitre de cuisine Paul Edmond Malaise. This recipe is sometimes converted to “Chicken Oscar” with excellent results.
4 veal chops or choppettes 8 oz crab meat 16 white asparagus spears 1 oz butter 2 oz olive oil Salt & black pepper Flour (for dredging) Béarnaise Sauce (recipe available)
PREP Wash veal and pat dry. Season with salt and black pepper. Set aside and prepare Béarnaise Sauce (recipe available). Preheat oven to 350°F convection or 400°F conventional oven.
PREPARE ASPARAGUS Peel the tough outer skin from the bottom halves of the white asparagus spears and wash well. Place spears into salted boiling water and steam until done. Set aside and keep warm.
COOK VEAL Heat large skillet to medium. Dredge veal chops in flour and add to heated pan. Cook to golden brown on each side, about 2-3 minute per side. Place skillet in heated oven and cook veal for 10 minutes to medium.
COOK CRAB MEAT Remove veal chops and set aside; keep warm. Return the skillet to the stove top and heat to medium-high. Add butter and sauté crab meat until heated through and lightly browned. Season with salt and pepper.
PLATING Place cooked veal on a warmed plate. Mound 2 oz crab meat on top of each chop. Place 4 white asparagus spears on top of the crab and top with the Béarnaise Sauce. Serve immediately.
* This step can also be done in metal or glass bowl over a pot of simmering water.