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Veal Oscar With Hollandaise Sauce

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“I love this and it's pretty easy to prepare, but makes a great impression on guests. Cook time does not include asparagus and crab legs. I buy my crab legs already cooked. Prep time is approximate.”
READY IN:
38mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Sprinkle cutlets with lemon juice and pepper on both sides.
  2. Dust with seasoned flour.
  3. Heat butter in a large skillet.
  4. Saute cutlets over moderately high heat for 4 minutes on each side, until lightly browned.
  5. Remove to a warm platter.
  6. On each cutlet place 4 spears of asparagus and one crab leg.
  7. Cover with Hollandaise sauce.
  8. For the sauce: Combine egg yolks and lemon juice in the top of a double boiler over hot, not boiling water.
  9. Add butter, 1 piece at a time, stirring constantly until melted.
  10. Continue stirring until thickened.
  11. Serve over veal oscar.
  12. The sauce makes about 3/4 cup.

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