Ingredients with Measurements:
- 4 veal cutlets, pounded to 1/4 inch thickness
- 1/2 cup all-purpose flour
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1/2 cup white wine
- 1/2 cup chicken broth
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh chives
- 1/4 cup chopped fresh tarragon
- 4 slices of cooked crab meat
- 4 slices of cooked asparagus
- 4 cups fresh spinach leaves
- 4 egg yolks
- 1 tablespoon lemon juice
- 1/2 cup unsalted butter, melted
- Salt and cayenne pepper, to taste
Special Equipment Needed:
- Meat mallet
- Large skillet
- Small saucepan
- Whisk
- Blender or food processor
Step-by-Step Instructions:
1. Preheat the oven to 350°F.
2. Season the veal cutlets with salt and pepper, then coat them in flour.
3. Heat the olive oil in a large skillet over medium-high heat. Add the veal cutlets and cook for 2-3 minutes per side, until golden brown. Remove the veal from the skillet and place them in a baking dish.
4. Deglaze the skillet with white wine and chicken broth, scraping up any browned bits from the bottom of the pan. Add the parsley, chives, and tarragon, and simmer for 5 minutes.
5. Pour the herb sauce over the veal cutlets in the baking dish. Top each cutlet with a slice of crab meat and a slice of asparagus.
6. Bake the veal in the oven for 10-12 minutes, until cooked through.
7. While the veal is baking, prepare the hollandaise sauce. In a small saucepan, whisk together the egg yolks and lemon juice over low heat until the mixture thickens.
8. Slowly pour in the melted butter, whisking constantly, until the sauce is smooth and thick. Season with salt and cayenne pepper to taste.
9. In a separate skillet, sauté the spinach leaves until wilted.
10. To serve, place a bed of sautéed spinach on each plate. Top with a veal cutlet and drizzle with hollandaise sauce.
- Time:
Preparation time: 20 minutes
- Cooking time: 25 minutes
Temperature:
- Oven temperature: 350°F
Serving size:
- Serves 4
Nutritional information:
- Calories: 630
- Fat: 47g
- Carbohydrates: 12g
- Protein: 36g
Substitutions for ingredients:
- Chicken broth can be substituted with vegetable broth or water.
- Asparagus can be substituted with green beans or broccoli.
- Crab meat can be substituted with lobster or shrimp.
Variations:
- Instead of veal, use chicken or pork cutlets.
- Add sliced mushrooms to the herb sauce.
- Top the veal with a poached egg instead of hollandaise sauce.
Tips and Tricks:
- Pound the veal cutlets evenly to ensure they cook evenly.
- Use a meat thermometer to ensure the veal is cooked to an internal temperature of 145°F.
- To prevent the hollandaise sauce from curdling, whisk constantly and remove from heat if it starts to thicken too quickly.
Storage Instructions:
- Store leftover veal and spinach in an airtight container in the refrigerator for up to 3 days.
- Store leftover hollandaise sauce in an airtight container in the refrigerator for up to 2 days.
Reheating Instructions:
- Reheat the veal and spinach in the microwave or in a skillet over medium heat until heated through.
- Reheat the hollandaise sauce in a small saucepan over low heat, whisking constantly, until heated through.
Presentation Ideas:
- Serve the veal on a bed of sautéed spinach with the hollandaise sauce drizzled over the top.
- Garnish with chopped fresh herbs, such as parsley or chives.
Pairings:
- Serve with a side of roasted potatoes or rice pilaf.
- Pair with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested Side Dishes:
- Roasted potatoes
- Rice pilaf
- Steamed vegetables
Troubleshooting Advice:
- If the hollandaise sauce curdles, start over with fresh egg yolks and lemon juice, and slowly add the melted butter while whisking constantly.
Food Safety Advice:
- Ensure the veal is cooked to an internal temperature of 145°F to prevent foodborne illness.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food History:
- Veal Oscar is a classic dish that originated in Sweden in the early 20th century. It is named after King Oscar II, who was known for his love of fine cuisine.
Flavor Profiles:
- The veal is tender and savory, with a rich herb sauce and sweet crab meat and asparagus. The hollandaise sauce adds a creamy, tangy flavor to the dish.
Serving Suggestions:
- Serve Veal Oscar with Spinach and Hollandaise Sauce as a main course for a special occasion or dinner party.
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