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Crab And Veal Oscar

Ingredients
  Veal tenderloin 1 1⁄2 Pound
  Salt 3⁄4 Teaspoon
  Pepper 1 Dash
  King crab legs 12 Ounce
  All purpose flour 2 Tablespoon
  Beaten egg 1
  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)
Directions

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 300°.
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Fried
Ingredient: 
Seafood
Interest: 
Party

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