Veal Oscar

Veal Oscar

Ingredients

  • 6 veal cutlets (1/4" thick; sirloin cut)
  • salt
  • pepper
  • flour
  • butter
  • 24 asparagus spears, warmed; cooked tender
  • 2 T beef stock
  • 1 c wine vinegar
  • 1 c wine, white, dry
  • 8 T shallots, minced
  • 4 T tarragon, fresh
  • 4 T parsley, minced
  • 4 T chives, snipped
  • salt; to taste
  • black pepper; to taste

Instructions

Yield: 6 Servings. Flatten the cutlets, lightly, on both sides with a mallet, heavy knife or rolling pin (a 2 x 4 works well). Season with salt and black pepper. Dip in flour. Saute in butter over a moderate heat, turning the cutlets several times until done to golden brown. Place on a large warmed platter. Pour the beef stock into a hot saute pan. Let it cook a minute or so, then pour over the cutlets. Place four asparagus spears on top of each cutlet and sauce with spoonful of the bearnaise sauce. Sauce: Boil wine vinegar and dry white wine with minced shallots fresh tarragon minced parsley and chives, salt and black pepper to taste. Boil until reduced by two thirds.

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