Ingredients with Measurements:
- 4 veal cutlets, pounded thin
- Salt and pepper
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1 cup seasoned breadcrumbs
- 1/4 cup vegetable oil
- 4 asparagus spears, blanched
- 4 slices of crabmeat
- 4 slices of Swiss cheese
- 4 large tomatoes, sliced
- 2 tablespoons olive oil
- Salt and pepper
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 cups milk
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
Special equipment needed:
- Baking sheet
- Skillet
- Whisk
- Saucepan
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Season the veal cutlets with salt and pepper. Dredge them in flour, dip them in beaten eggs, and coat them with breadcrumbs.
3. Heat the vegetable oil in a skillet over medium-high heat. Add the breaded veal cutlets and cook until golden brown on both sides, about 3-4 minutes per side. Remove from the skillet and place on a baking sheet.
4. Top each veal cutlet with a slice of Swiss cheese, a slice of crabmeat, and a blanched asparagus spear.
5. Place the sliced tomatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in the preheated oven for 15-20 minutes, until tender.
6. To make the béchamel sauce, melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes, until the mixture is smooth and bubbly. Gradually whisk in the milk, salt, and nutmeg. Cook, whisking constantly, until the sauce thickens and comes to a boil.
7. Pour the béchamel sauce over the veal cutlets and bake in the preheated oven for 10-15 minutes, until the cheese is melted and bubbly.
8. Serve the veal Oscar with the roasted tomatoes on the side.
Time:
Preparation time: 30 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 650
Fat: 36g
Saturated Fat: 13g
Cholesterol: 200mg
Sodium: 950mg
Carbohydrates: 39g
Fiber: 3g
Sugar: 12g
Protein: 41g
Substitutions for ingredients:
- Chicken cutlets can be substituted for veal cutlets.
- Shrimp can be substituted for crabmeat.
- Gruyere cheese can be substituted for Swiss cheese.
Variations:
- Add sliced mushrooms to the béchamel sauce.
- Use green beans or broccoli instead of asparagus.
- Substitute hollandaise sauce for the béchamel sauce.
Tips and tricks:
- Pound the veal cutlets thin for even cooking.
- Use a meat thermometer to ensure the veal is cooked to an internal temperature of 145°F.
- Make the béchamel sauce ahead of time and reheat before serving.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the veal Oscar in the oven at 350°F for 10-15 minutes, until heated through.
Presentation ideas:
Arrange the veal Oscar on a platter and garnish with chopped parsley.
Garnishes:
Chopped parsley
Pairings:
- Roasted potatoes
- Steamed rice
- Grilled vegetables
Suggested side dishes:
- Caesar salad
- Garlic bread
- Creamed spinach
Troubleshooting advice:
- If the béchamel sauce is too thick, add more milk.
- If the veal cutlets are not browning evenly, adjust the heat on the skillet.
Food safety advice:
- Always wash your hands and surfaces before and after handling raw meat.
- Use a meat thermometer to ensure the veal is cooked to an internal temperature of 145°F.
Food history:
Veal Oscar is a classic dish that originated in Sweden and was named after King Oscar II. It typically consists of veal cutlets topped with crabmeat, asparagus, and hollandaise sauce.
Flavor profiles:
Savory, creamy, and slightly sweet.
Serving suggestions:
Serve the veal Oscar with a glass of white wine, such as Chardonnay or Sauvignon Blanc.
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