Ingredients with Measurements:
- 4 veal cutlets, pounded thin
- 1/2 cup all-purpose flour
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1/2 cup dry white wine
- 1/2 cup chicken broth
- 1/4 cup fresh lemon juice
- 1/4 cup chopped fresh parsley
- 4 canned artichoke hearts, drained and quartered
- 1/2 cup Béchamel sauce
Special equipment needed:
- Meat mallet
- Large skillet
- Whisk
- Small saucepan
Step-by-step instructions:
1. Season the veal cutlets with salt and pepper, then dredge them in flour, shaking off any excess.
2. Heat the olive oil and butter in a large skillet over medium-high heat.
3. Add the veal cutlets to the skillet and cook for 2-3 minutes per side, until browned and cooked through.
4. Remove the veal cutlets from the skillet and set them aside on a plate.
5. Add the white wine, chicken broth, lemon juice, and parsley to the skillet, scraping up any browned bits from the bottom of the pan.
6. Add the artichoke hearts to the skillet and cook for 2-3 minutes, until heated through.
7. In a small saucepan, heat the Béchamel sauce over low heat until warmed through.
8. To assemble the dish, place a veal cutlet on each plate, then top with the artichoke hearts and sauce.
9. Serve immediately.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- Skillet: medium-high heat
- Béchamel sauce: low heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 450
- Fat: 23g
- Carbohydrates: 16g
- Protein: 38g
Substitutions for ingredients:
- Veal cutlets can be substituted with chicken cutlets or pork cutlets.
- Dry white wine can be substituted with chicken broth or vegetable broth.
- Béchamel sauce can be substituted with hollandaise sauce or lemon butter sauce.
Variations:
- Add sliced mushrooms to the skillet with the artichoke hearts.
- Top the dish with sliced avocado or chopped tomatoes for added color and flavor.
Tips and tricks:
- Use a meat mallet to pound the veal cutlets to an even thickness for even cooking.
- Be careful not to overcook the veal cutlets, as they can become tough and dry.
- Use fresh lemon juice for the best flavor.
Storage instructions:
- Store any leftover veal Oscar in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the veal Oscar in a microwave-safe dish and heat in the microwave for 1-2 minutes, or until heated through.
Presentation ideas:
- Serve the veal Oscar on a bed of steamed asparagus or roasted potatoes for added color and texture.
Garnishes:
- Garnish with a sprig of fresh parsley or a lemon wedge.
Pairings:
- Serve with a side salad or crusty bread for a complete meal.
Suggested side dishes:
- Steamed asparagus
- Roasted potatoes
- Garlic mashed potatoes
- Grilled vegetables
Troubleshooting advice:
- If the sauce is too thin, whisk in a tablespoon of flour to thicken it.
- If the veal cutlets are tough, try pounding them thinner next time.
Food safety advice:
- Make sure to cook the veal cutlets to an internal temperature of 145°F to ensure they are safe to eat.
Food history:
- Veal Oscar is a classic dish that originated in Sweden in the 19th century. It is named after King Oscar II, who was known for his love of fine cuisine.
Flavor profiles:
- The dish has a rich and creamy flavor from the Béchamel sauce, with a tangy and slightly sweet taste from the artichoke hearts and lemon juice.
Serving suggestions:
- Serve the veal Oscar with a glass of dry white wine for a perfect pairing.
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