Ingredients with Measurements:
- 4 veal cutlets, pounded thin
- Salt and pepper, to taste
- 1/2 cup all-purpose flour
- 4 tablespoons unsalted butter, divided
- 1/2 cup dry white wine
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1 tablespoon fresh tarragon, chopped
- 1/2 pound cooked shrimp, peeled and deveined
- 4 asparagus spears, blanched
- 4 slices of crab meat
- 1 lemon, cut into wedges
Special equipment needed:
- Meat mallet
- Skillet
- Saucepan
Step-by-step instructions:
1. Season the veal cutlets with salt and pepper on both sides.
2. Dredge the veal cutlets in flour, shaking off any excess.
3. Melt 2 tablespoons of butter in a skillet over medium heat.
4. Add the veal cutlets to the skillet and cook for 2-3 minutes on each side until golden brown.
5. Remove the veal cutlets from the skillet and set aside.
6. Add the white wine to the skillet and bring to a boil, scraping up any browned bits from the bottom of the skillet.
7. Add the chicken broth and heavy cream to the skillet and bring to a simmer.
8. Stir in the chopped tarragon and cooked shrimp.
9. Simmer the sauce for 5-7 minutes until it thickens.
10. In a separate skillet, melt the remaining 2 tablespoons of butter over medium heat.
11. Add the blanched asparagus spears to the skillet and cook for 2-3 minutes until tender.
12. To assemble, place a slice of crab meat on top of each veal cutlet.
13. Top each veal cutlet with a spear of asparagus.
14. Spoon the shrimp and tarragon sauce over the veal cutlets.
15. Garnish with lemon wedges.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Skillet: Medium heat
Saucepan: Simmer
Serving size:
4 servings
Nutritional information:
Calories: 480
Fat: 26g
Saturated Fat: 15g
Cholesterol: 278mg
Sodium: 712mg
Carbohydrates: 14g
Fiber: 1g
Sugar: 1g
Protein: 43g
Substitutions for ingredients:
- Chicken broth can be substituted with vegetable broth or water.
- Heavy cream can be substituted with half-and-half or milk.
- Tarragon can be substituted with parsley or basil.
- Asparagus can be substituted with green beans or broccoli.
- Crab meat can be substituted with lobster or scallops.
Variations:
- Veal Oscar can be made with a variety of sauces, such as hollandaise or béarnaise.
- The shrimp and tarragon sauce can be substituted with a mushroom or tomato sauce.
- The veal cutlets can be substituted with chicken or pork cutlets.
Tips and tricks:
- Pound the veal cutlets thin to ensure even cooking.
- Use a meat thermometer to ensure the veal is cooked to the desired temperature.
- Blanch the asparagus spears in boiling water for 1-2 minutes before adding them to the skillet.
- Use fresh tarragon 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:
Reheat the Veal Oscar in a skillet over low heat until heated through.
Presentation ideas:
Serve the Veal Oscar on a bed of rice or mashed potatoes for a complete meal.
Garnishes:
Garnish the Veal Oscar with lemon wedges and chopped fresh tarragon.
Pairings:
Pair the Veal Oscar with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
Serve the Veal Oscar with a side of roasted vegetables or a green salad.
Troubleshooting advice:
If the sauce is too thin, simmer it for a few more minutes until it thickens. If the sauce is too thick, add a splash of chicken broth or white wine to thin it out.
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 of Sweden and Norway.
Flavor profiles:
Veal Oscar is a rich and decadent dish that combines the flavors of tender veal, sweet crab meat, and savory shrimp and tarragon sauce.
Serving suggestions:
Serve the Veal Oscar with a side of rice or mashed potatoes and a green salad for a complete meal.
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