Crab And Veal Oscar
|Veal tenderloin||1 1⁄2 Pound|
|King crab legs||12 Ounce|
|All purpose flour||2 Tablespoon|
|Soft bread crumbs||1⁄2 Cup (8 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Sauterne||1⁄2 Cup (8 tbs)|
|Bearnaise Sauce||1 Cup (16 tbs)|
Cut tenderloin into 8 pieces.
Flatten slightly with a mallet.
Combine the 1/4 cup flour, salt and pepper; coat pieces of veal.
Dip crab meat in the 2 tablespoons flour, then in beaten egg.
Roll in bread crumbs.
Preheat electric skillet to 300Â°.
Fry veal in 2 tablespoons of the butter till golden brown, about 10 minutes.
Remove to warm platter.
Swish sauterne in hot skillet; simmer 1 minute.
Pour over veal.
Place platter of veal, uncovered, in a slow oven to keep warm.
In another skillet fry crab in remaining 2 tablespoons butter till brown, about 5 minutes.
Remove from heat; place in oven to keep warm.
Warm the Bearnaise Sauce.
Assemble by placing one heaping teaspoon sauce over each piece of veal; top with fried crab meat.
Pass remaining Bearnaise Sauce.