VEAL OSCAR RECIPES
VEAL OSCAR RECIPE | TYLER FLORENCE | FOOD NETWORK
Steps:
- Blanch asparagus tips in simmering water, drain and set aside. Poach crab legs in water, white wine and lemon slices for 5 minutes, then shell with a crab cracker and reserve.
- In a shallow dish combine flour, salt and pepper; coat pieces of veal. In a saute pan over medium heat, melt 1 tablespoon of butter and fry cutlets 3 minutes each side until golden brown. Remove the veal to a warm platter. Using the same pan, melt remaining butter. Stir in shallots and tarragon. Add olive oil, asparagus and crab. Saute 2 minutes to warm.
- To serve: place asparagus and crab on top of each cutlet. Drizzle each with Bearnaise Sauce. Serve hot.
- In a small saucepan, combine the tarragon, shallots, vinegar and wine over medium-high heat. Bring to a simmer and cook until reduced by half. Remove from heat and set aside.
- Place a stainless steel bowl in a saucepan containing simmering water, or use a double boiler. Whisk the egg yolks until doubled in volume. Slowly add the melted butter, continue beating until sauce is thickened. Stir in reserved shallot reduction. Season with salt and pepper, set aside wrapped in a warm spot.
- Serve with Veal Oscar. Yield: 1 cup
VEAL OSCAR RECIPE | ALLRECIPES
Sauteed veal medallions with crab and asparagus, topped with a cheese sauce. You can use a combination of cheeses instead of just cheddar, or even a store bought cheese sauce to save time.
Provided by Bobbi
Categories Everyday Cooking
Total Time 45 minutes
Prep Time 15 minutes
Cook Time 30 minutes
Yield 4 servings
Number Of Ingredients 8
Steps:
- To Make Cheese Sauce: Melt 2 tablespoons butter in a medium saucepan over medium-low heat. Stir in milk, and cook just until bubbles begin to form at the edges. Whisk in the shredded cheese until fully melted and smooth. Remove from heat, cover and set aside to keep warm.
- Pound the veal thinly using a mallet or the side of a moistened cleaver. Dredge cutlets in flour, shaking off the excess. Melt 2 tablespoons butter in a large skillet over medium heat. Cook cutlets in butter, 1 to 2 minutes a side, until browned. Set aside and keep warm.
- Bring a large pot of water to a boil. Trim asparagus, and blanch by dropping in boiling water for 2 minutes, until bright green.
- Heat the cooked crabmeat in the microwave or by steaming over the asparagus water.
- To Assemble: Plate the veal; top with crabmeat; criss-cross the asparagus over the top; and drizzle cheese sauce over all. Serve extra sauce on the side.
Nutrition Facts : Calories 957.9 calories, CarbohydrateContent 39 g, CholesterolContent 306.1 mg, FatContent 57 g, FiberContent 2.5 g, ProteinContent 72.7 g, SaturatedFatContent 33 g, SodiumContent 1419.9 mg, SugarContent 3.3 g
More about "veal oscar recipes"
VEAL OSCAR RECIPE | MYRECIPES
Veal oscar, an indulgent entree featuring pan-seared veal scaloppine topped with sauteed crabmeat and Béarnaise sauce, is typically very high in fat and calories. This lightened veal oscar is a delicious alternative for health-conscious cooks.
From myrecipes.com
Reviews 5
Calories 273 calories per serving
From myrecipes.com
Reviews 5
Calories 273 calories per serving
- Place 3 veal slices and one-fourth of the steamed asparagus on each of 4 serving plates. Spoon the crabmeat evenly over veal, and top each serving with 3 tablespoons Béarnaise Sauce. Garnish with fresh tarragon sprigs, if desired. Serve with angel hair pasta.
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VEAL OSCAR WITH HOLLANDAISE SAUCE RECIPE - FOOD.COM
I love this and it's pretty easy to prepare, but makes a great impression on guests. Cook time does not include asparagus and crab legs. I buy my crab legs already cooked. Prep time is approximate.
From food.com
Reviews 4.0
Total Time 38 minutes
Calories 388.5 per serving
From food.com
Reviews 4.0
Total Time 38 minutes
Calories 388.5 per serving
- The sauce makes about 3/4 cup.
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TYLER FLORENCE'S VEAL OSCAR WITH BEARNAISE SAUCE RECIPE ...
Posted in response to a request; this is an awesome meal for a romantic dinner or when you want to impress someone! Use chicken if you don't like veal or want to cut the costs a bit.
From food.com
Reviews 5.0
Total Time 45 minutes
Calories 529.5 per serving
From food.com
Reviews 5.0
Total Time 45 minutes
Calories 529.5 per serving
- To serve: place asparagus and crab on top of each cutlet; drizzle each with sauce, and serve hot.
See details
TYLER FLORENCE'S VEAL OSCAR WITH BEARNAISE SAUCE RECIPE ...
Posted in response to a request; this is an awesome meal for a romantic dinner or when you want to impress someone! Use chicken if you don't like veal or want to cut the costs a bit.
From food.com
Reviews 5.0
Total Time 45 minutes
Calories 529.5 per serving
From food.com
Reviews 5.0
Total Time 45 minutes
Calories 529.5 per serving
- To serve: place asparagus and crab on top of each cutlet; drizzle each with sauce, and serve hot.
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AWARD WINNING VEAL OSCAR | MRFOOD.COM
Our easy version of veal Oscar is so tasty and easy, it's worthy of winning an Oscar!
From mrfood.com
Category Veal
From mrfood.com
Category Veal
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CLASSICAL VEAL OSCAR
1. Cut/trim veal cutlets. Pound veal cutlets to ½-inch thickness; dust with seasoned flour. 2. Preheat large saute pan over medium to high heat, adding 1.5 oz. clarified butter. 3. Place dusted veal …
From acfchefs.org
From acfchefs.org
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VEAL OSCAR RECIPE - LOS ANGELES TIMES
Jan 30, 2002 · Place the wine, vinegar, …
From latimes.com
From latimes.com
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VEAL OSCAR - RECIPE | COOKS.COM
Jan 02, 2007 · Using tongs, turn veal, now add 2 oz. white wine, asparagus and lump crab meat. Let wine reduce for 2 minutes. Remove veal from pan and place asparagus and crabmeat on top. Crown with a string of hollandaise sauce and a dash of parsley flakes. Portion: 5 oz. veal …
From cooks.com
From cooks.com
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VEAL OSCAR - ONTARIO VEAL APPEAL
Sauce: In a small skillet, heat 1 tbsp (15 mL) of the butter over medium heat. Cook shallot for 1 minute. Add wine and vinegar; boil until reduced by half. Reduce heat to low and whisk in egg yolks, one at a time until smooth. Remove from heat. Melt remaining butter and drizzle into egg mixture while whisking.
From ontariovealappeal.ca
From ontariovealappeal.ca
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VEAL OSCAR - RECIPE | COOKS.COM
Jan 02, 2007 · Using tongs, turn veal, now add 2 oz. white wine, asparagus and lump crab meat. Let wine reduce for 2 minutes. Remove veal from pan and place asparagus and crabmeat on top. Crown with a string of hollandaise sauce and a dash of parsley flakes. Portion: 5 oz. veal per person.
From cooks.com
From cooks.com
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VEAL OSCAR RECIPE | CDKITCHEN.COM
Blanch asparagus tips in simmering water, drain and set aside. Poach crab legs in water, white wine and lemon slices for 5 minutes, then shell with a crab cracker and reserve. In a shallow dish combine flour, salt and pepper; coat pieces of veal. In a saute pan over medium heat, melt 1 tablespoon of ...
From cdkitchen.com
From cdkitchen.com
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HOW TO MAKE VEAL OSCAR - ESCOFFIER ONLINE
Apr 28, 2016 · Veal Oscar Directions. 1. Season veal cutlets with salt and pepper dredge in flour and shake excess flour, in a large skillet add 1 tbsp. each butter and oil; heat over medium heat until butter melts. Add veal pieces; cook until lightly browned, about 2 minutes per side. Remove the meat from the pan and set aside.
From escoffieronline.com
From escoffieronline.com
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VEAL OSCAR | RECIPES WIKI | FANDOM
Veal Oscar. Said to have been named in honor of Sweden's King Oscar II, who was especially partial to its ingredients, this dish consists of sautéed veal cutlets topped with crab or Crayfish meat and Béarnaise sauce. Veal Oscar is finished with a garnish of asparagus spears. Community content is available under CC-BY-SA unless otherwise noted.
From recipes.fandom.com
From recipes.fandom.com
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VEAL OSCAR RECIPE - COOKING INDEX
Recipe Instructions. Blanch asparagus tips in simmering water, drain and set aside. Poach crab legs in water, white wine and lemon slices for 5 minutes, then shell with a crab cracker and reserve. In a shallow dish combine flour, salt and pepper; coat pieces of veal. In a saute pan over medium heat, melt 1 tablespoon of butter and fry cutlets 3 ...
From cookingindex.com
From cookingindex.com
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VEAL OSCAR RECIPE - COOKING INDEX
Main Course recipe for Veal Oscar - For the Sauce Bearnaise: Place the wine, vinegar, tarragon, shallots, pepper and sugar in a small saucepan. Bring to a boil. Cook rapidly over high heat until almost all the liquid has evaporated, about...
From cookingindex.com
From cookingindex.com
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VEAL OSCAR | FOOD NETWORK
veal Oscar. Pronunciation: [OS-kuhr] Said to have been named in honor of Sweden's King Oscar II, who was especially partial to its ingredients, this dish consists of sautéed veal cutlets topped ...
From foodnetwork.com
From foodnetwork.com
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VEAL OSCAR | RECIPELION.COM
Over a pot of boiling water, whisk the egg yolk mixture until slightly thickened. Do not cook too fast. If egg mixture begins to scramble, start over. When soft peaks form, remove from heat and slowly whisk in melted butter, 1 teaspoon at a time. When all butter is incorporated, set aside in a warm place until ready to serve.
From recipelion.com
From recipelion.com
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VEAL OSCAR | EVERYDAYDIABETICRECIPES.COM
In a shallow dish, combine the flour, salt, and pepper; mix well. Coat the veal in the flour mixture. In a large skillet, melt 1 tablespoon butter over medium heat. Add the veal in batches and sauté for 1 to 2 minutes, or until light golden, turning once and adding more butter as needed. Place the veal in a single layer in a 9" x 13" baking dish.
From everydaydiabeticrecipes.com
From everydaydiabeticrecipes.com
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VEAL OSCAR | CUISINE TECHNIQUES - GREAT CHEFS
Cook for 3 to 4 minutes, until almost tender. Drain, add 1 tablespoon of the butter, cover the pan, and set aside. Season the cutlets with salt and pepper and dredge in the flour. In a large saute pan over medium-high heat, melt the remaining 2 tablespoons butter and saute the veal for 2 minutes. Do not allow the cutlets to touch each other.
From greatchefs.com
From greatchefs.com
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VEAL OSCAR - LA BELLE CUISINE
Veal Oscar Recipe courtesy Tyler Florence Food Network Show: Food 911. Food Network Magazine - One Year Subscription . Yield: 4 servings. 1 bunch asparagus spears, ends trimmed 1 pound king crab legs Water White wine Lemon slices 1/2 cup flour 1 teaspoon salt 1/2 teaspoon black pepper
From labellecuisine.com
From labellecuisine.com
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