Veal Oscar Popular Recipes

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Veal Oscar

"Sauteed veal medallions with crab and asparagus, crowned with a cheese sauce. You can use a mixture of cheeses rather than simply cheddar, or maybe a shop sold cheese sauce to save time."

Ingredients :

2 tablespoons butter
half cup milk
1 pound shredded Cheddar cheese
2 pounds veal cutlets
1 cup all-motive flour for coating
1 tablespoon butter
sixteen spears sparkling asparagus
eight oz. Crabmeat

Instructions :

Prep : 15M	Cook : 4M	Ready in : 45M

To Make Cheese Sauce: Melt 2 tablespoons butter in a medium saucepan over medium-low warmth. Stir in milk, and cook dinner just until bubbles begin to shape at the edges. Whisk in the shredded cheese till completely melted and easy. Remove from warmness, cowl and set apart to preserve warm.
Pound the veal thinly using a mallet or the facet of a moistened cleaver. Dredge cutlets in flour, shaking off the excess. Melt 2 tablespoons butter in a big skillet over medium heat. Cook cutlets in butter, 1 to 2 minutes a facet, until browned. Set apart and hold heat.
Bring a big pot of water to a boil. Trim asparagus, and blanch through dropping in boiling water for 2 mins, until bright green.
Heat the cooked crabmeat within the microwave or by using steaming over the asparagus water.
To Assemble: Plate the veal; top with crabmeat; criss-go the asparagus over the top; and drizzle cheese sauce over all. Serve extra sauce on the side.

Notes :

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