dinner · everyday
Veal Oscar
Seared veal cutlets topped with crab, asparagus and béarnaise sauce.
- Time
- 40min
- Steps
- 4
Ingredients
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Allergens
Contains milk, egg, wheat and crustacean shellfish.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
You'll need: Blender or food processor.
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Method
-
1
Simmer vinegar, shallot and tarragon until nearly dry; blend with yolks, then stream in hot butter for béarnaise.
-
2
Season and flour the cutlets and sear in butter 2 minutes a side until cooked through (63°C/145°F for veal, 74°C/165°F for chicken); rest 3 minutes.
-
3
Top each with asparagus and crab.
-
4
Spoon béarnaise over.
