Ingredients with Measurements:
- 4 veal cutlets, pounded to 1/4 inch thickness
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 4 asparagus spears, blanched
- 4 slices of crab meat
- 1/4 cup roasted red peppers, sliced
- 1/4 cup dry white wine
- 1/4 cup chicken broth
- 1 tablespoon fresh tarragon, chopped
- 1 tablespoon lemon juice
- Salt and pepper to taste
Special equipment needed:
- Meat mallet
- Skillet
- Baking sheet
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Season the veal cutlets with salt and pepper.
3. In a shallow dish, mix together the flour, salt, and pepper.
4. Dredge the veal cutlets in the flour mixture, shaking off any excess.
5. Heat the olive oil and 2 tablespoons of butter in a skillet over medium-high heat.
6. Add the veal cutlets and cook for 2-3 minutes on each side, until golden brown.
7. Transfer the veal cutlets to a baking sheet lined with aluminum foil.
8. Top each veal cutlet with a slice of crab meat and a blanched asparagus spear.
9. Bake in the preheated oven for 5-7 minutes, until the crab meat is heated through.
10. Meanwhile, in the same skillet used to cook the veal, add the roasted red peppers, white wine, chicken broth, tarragon, and lemon juice.
11. Bring the sauce to a boil and cook for 3-4 minutes, until the sauce has reduced by half.
12. Remove the skillet from the heat and whisk in the remaining 2 tablespoons of butter until melted.
13. Season the sauce with salt and pepper to taste.
14. To serve, spoon the tarragon sauce over the veal cutlets and garnish with additional chopped tarragon.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Temperature:
Preheat oven to 400°F.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 420
Fat: 26g
Saturated Fat: 11g
Cholesterol: 135mg
Sodium: 520mg
Carbohydrates: 10g
Fiber: 1g
Sugar: 1g
Protein: 34g
Substitutions for ingredients:
- Chicken cutlets can be substituted for veal cutlets.
- Shrimp can be substituted for crab meat.
- Green beans can be substituted for asparagus.
- Parsley can be substituted for tarragon.
Variations:
- Add sliced mushrooms to the tarragon sauce.
- Serve with a side of mashed potatoes or rice.
Tips and tricks:
- Pound the veal cutlets to an even thickness for even cooking.
- Blanche the asparagus in boiling water for 1-2 minutes before adding to the veal cutlets.
- Use a meat thermometer to ensure the veal is cooked to an internal temperature of 145°F.
- Use a non-stick skillet to prevent the veal cutlets from sticking.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the Veal Oscar on a bed of mashed potatoes or rice, with the tarragon sauce drizzled over the top.
Garnishes:
Garnish with additional chopped tarragon.
Pairings:
Pair with a dry white wine, such as Chardonnay or Sauvignon Blanc.
Suggested side dishes:
Mashed potatoes or rice.
Troubleshooting advice:
- If the tarragon sauce is too thin, simmer for a few more minutes to reduce further.
- If the veal cutlets are tough, they may have been overcooked. Use a meat thermometer to ensure they are cooked to the correct temperature.
Food safety advice:
- Always cook veal to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator for up to 3 days.
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 Veal Oscar is a savory dish with a rich, buttery flavor. The tarragon sauce adds a subtle hint of anise, while the roasted red peppers provide a sweet and smoky flavor.
Serving suggestions:
Serve the Veal Oscar with a side of mashed potatoes or rice, and a glass of white wine for a complete meal.
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