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New Orleans Veal With Crabmeat

southern.chef's picture
  All purpose flour 3 Tablespoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Boneless veal cutlets 1 3⁄4 Pound (0.25 Inch Thick)
  Butter/Margarine 1⁄3 Cup (5.33 tbs)
  Lemon juice 1⁄4 Cup (4 tbs)
  Lump crabmeat 3⁄4 Pound
  Parsley 1 Tablespoon
  Hollandaise sauce 1 Tablespoon
  Paprika To Taste

Combine flour, salt, and pepper; dredge veal in flour mixture.
Melt butter in a large skillet over medium heat.
Add veal, and cook 1 minute on each side or until lightly browned.
Add lemon juice to skillet, cook an additional 30 seconds.
Remove veal to serving platter.
Discard all but 1 tablespoon of pan drippings.
Add crabmeat to reserved drippings, sprinkle with parsley, if desired.
Saute crabmeat just until heated, spoon evenly over veal cutlets.
Top with hollandaise sauce, and sprinkle with paprika.
Serve immediately.

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Nutrition Rank

Nutrition Facts

Serving size

Calories 333 Calories from Fat 122

% Daily Value*

Total Fat 14 g21.2%

Saturated Fat 7.6 g38%

Trans Fat 0 g

Cholesterol 131.9 mg44%

Sodium 467.2 mg19.5%

Total Carbohydrates 7 g2.3%

Dietary Fiber 0.39 g1.6%

Sugars 0.3 g

Protein 42 g84.8%

Vitamin A 12.3% Vitamin C 13.5%

Calcium 0.9% Iron 3.1%

*Based on a 2000 Calorie diet

New Orleans Veal With Crabmeat Recipe