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“I've been saving this recipe from Cooking Light for years. One of these days, I'll actually make it!”

Ingredients Nutrition


  1. Sprinkle salt and pepper over veal.
  2. Combine veal and flour in a large zip-top plastic bag; seal bag, and shake to coat veal with flour.
  3. Melt 1 tablespoon butter in a large nonstick skillet over medium heat.
  4. Add half of veal, and cook for 1 minute on each side or until browned.
  5. Remove veal from skillet; set aside, and keep warm.
  6. Repeat with remaining 1 tablespoon butter and veal.
  7. Wipe drippings from skillet.
  8. Coat skillet with cooking spray, and place over medium heat.
  9. Add the crabmeat, and saute for 1 minute or until warm.
  10. Squeeze the lemon halves over crabmeat, and stir well; remove from heat, and set aside.
  11. Place 3 veal slices and 1/4 of the steamed asparagus on each of 4 serving plates.
  12. Spoon the crabmeat evenly over veal, and top each serving with 3 tablespoons Bearnaise Sauce.
  13. Garnish with fresh tarragon sprigs, if desired.
  15. Combine the first 6 ingredients in a small heavy saucepan; bring to a boil, and cook 1 minute.
  16. Strain mixture, reserving liquid; discard solids.
  17. Return liquid to saucepan; stir in sour cream.
  18. Place over low heat, and cook 1 minute or until warm, stirring frequently.

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