Classic Veal Oscar with Creamy Hollandaise Sauce
Indulge in the elegance of Classic Veal Oscar, a dish that combines tender veal cutlets with succulent crab meat and vibrant asparagus, all drizzled with a rich, creamy hollandaise sauce. This exquisite recipe is not only simple to prepare but also ideal for impressing your guests at dinner parties or special occasions. Pair this delightful dish with a crisp white wine for the ultimate culinary experience. Please note that the preparation time does not include cooking asparagus and crab legs, which can be bought pre-cooked to save time. Treat your loved ones to this gourmet meal that captures the essence of fine dining.
4
Servings
N/A
Calories
9
Ingredients
Ingredients
Veal cutlets
4 (Flattened or pounded very thin)
Fresh lemon juice
2 tablespoons (Juiced)
Pepper
to taste (Ground)
Seasoned flour
as needed (For dusting cutlets)
Asparagus spears
16 (Cooked)
Crab legs
4 (Cooked, shells removed)
Egg yolks
2 (Separated from whites)
Butter
1/2 cup (Divided into 3 pieces)
Fresh lemon juice
1 tablespoon (Juiced for hollandaise)
Instructions
1
Begin by sprinkling the veal cutlets with fresh lemon juice and a pinch of pepper on both sides to enhance their flavor.
2
Lightly dust each cutlet with your choice of seasoned flour, ensuring an even coating for a delightful crust.
3
In a large skillet, heat 2 tablespoons of butter over moderately high heat until melted and sizzling.
4
Carefully add the floured cutlets to the skillet, cooking for about 4 minutes on each side or until they are lightly browned and cooked through.
5
Once cooked, transfer the cutlets to a warm platter to keep them hot while you prepare the toppings.
6
On each veal cutlet, artfully arrange 4 cooked asparagus spears and one cooked crab leg, shell removed.
7
To prepare the hollandaise sauce, combine the egg yolks and 1 tablespoon of lemon juice in the top of a double boiler set over simmering water, ensuring the water doesn't touch the bottom of the bowl.
8
Add the butter, one piece at a time, stirring constantly until each piece is melted before adding the next. This method ensures a smooth sauce.
9
Continue to stir the mixture over the heat until it thickens to your desired consistency, about 5-7 minutes.
10
When the sauce reaches the perfect creamy texture, pour it generously over the veal oscar preparation.
11
Serve immediately, and enjoy the harmonious blend of flavors!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Classic Veal Oscar?
Classic Veal Oscar is a gourmet dish featuring tender veal cutlets topped with succulent crab meat and asparagus, finished with a rich hollandaise sauce.
How many people does this recipe serve?
This recipe is designed to provide 4 servings.
How should the veal cutlets be prepared before cooking?
The veal cutlets should be flattened or pounded very thin, then sprinkled with fresh lemon juice and pepper.
What is the purpose of the seasoned flour?
The seasoned flour is used to lightly dust the cutlets, creating an even coating that results in a delightful crust when sautéed.
How long do I cook the veal cutlets in the skillet?
Cook the cutlets for about 4 minutes on each side over moderately high heat until they are lightly browned and cooked through.
What type of crab is recommended for this recipe?
The recipe calls for 4 cooked crab legs with the shells removed.
How many asparagus spears are placed on each cutlet?
Each veal cutlet should be topped with 4 cooked asparagus spears.
What are the primary ingredients for the hollandaise sauce?
The hollandaise sauce is made using 2 egg yolks, 1 tablespoon of lemon juice, and 1/2 cup of butter.
What is the best way to cook the hollandaise sauce?
The sauce should be cooked in the top of a double boiler set over simmering water, ensuring the water does not touch the bottom of the bowl.
How do I incorporate butter into the hollandaise sauce?
Add the butter one piece at a time, stirring constantly until each piece is completely melted before adding the next one.
How long does it take for the hollandaise sauce to thicken?
It typically takes about 5 to 7 minutes of constant stirring over heat for the sauce to reach the desired creamy consistency.
Can I save time on the vegetable preparation?
Yes, you can buy asparagus and crab legs pre-cooked to save time, as the preparation time for those items is not included in the main recipe instructions.
What beverage pairs well with Veal Oscar?
A crisp white wine is the ideal pairing for this delightful dish.
What should I do with the veal after it finishes frying?
Transfer the cooked cutlets to a warm platter to keep them hot while you prepare the toppings and sauce.
Is fresh lemon juice necessary?
The recipe specifies fresh lemon juice for both seasoning the veal and creating the sauce to enhance the overall flavor profile.
What heat level is used to cook the veal?
The veal should be cooked over moderately high heat in a large skillet.
How much butter is used for sautéing the veal?
2 tablespoons of butter should be melted in the skillet for cooking the cutlets.
Does the recipe require salt?
The recipe suggests using seasoned flour and a pinch of pepper; you may add salt to taste if your seasoned flour is not already salted.
How do I assemble the final dish?
Place the veal on a platter, arrange 4 asparagus spears and one crab leg on top of each, then pour the hollandaise sauce generously over the assembly.
Is this dish suitable for special occasions?
Yes, its elegant presentation and gourmet ingredients make it ideal for dinner parties or special occasions.
Can I use margarine for the hollandaise sauce?
For the most authentic and rich flavor, high-quality butter is recommended for hollandaise sauce.
What is the texture of the hollandaise sauce?
The sauce should be smooth, rich, and creamy.
Do I need to separate the eggs?
Yes, you only need the egg yolks for the hollandaise sauce; the whites can be reserved for another use.
Should the sauce be served hot?
Yes, for the best results, pour the sauce over the veal and serve immediately.
How many crab legs do I need in total?
You will need 4 cooked crab legs, one for each serving.
What does 'dusting' the cutlets mean?
It means to lightly coat the surface of the meat with a thin layer of flour, shaking off any excess.
Why use a double boiler for the sauce?
A double boiler provides gentle, indirect heat which prevents the egg yolks from curdling or scrambling.
Can I use frozen asparagus?
You can use frozen asparagus, but ensure it is properly cooked and drained before adding it to the veal.
What kind of pepper should I use?
Ground pepper to taste is recommended to enhance the flavor of the veal.
Is the dish served with the crab shell on?
No, the crab shells should be removed before placing the meat on the veal for easier eating.