Veal Oscar
Veal Oscar. You can never have too much crab meat in one week, am I right?! Crispy veal cutlets topped with asaparagus, colossal crab meat, and herby béarnaise sauce. It’s fresh, it’s saucy, it’s more spring time vibes & we’re loving it !! It’s a bit decadent but I think that’s what we need heading into the weekend, you know?! Maybe a glass of wine too !! ;)
I don’t know about you guys, but I am so ready for the weekend. Since Thursday’s are Friday’s at my company, it’s time to bring on weekend eats…and drinks of course. It’s been so nice that things are finally starting to get somewhat back to normal around here. I have been so happy to go out again to bars with friends and go to dinners indoors and just be a 23 year old again. I feel like a kid on Christmas when the weekends roll around and I get to go out in the city or wherever !! It had just been much too long.
But with the weekend, also comes the weekend eats that we all know and love. That was always the one thing I lived for in quarantine, cooking fun meals on the weekends. So, the fun, fancy, and decadent weekend eats will still be living on even though I have been going out more now.
To kick off this weekend and my so called “fo-friday,” we made this spring time veal dish. It’s refreshing with the asparagus, fancy with the colossal crab meat, and decadent with all that béarnaise sauce for topping. All the ways to do weekend eats right…refreshing, fancy, decadent.
What are you guys doing to celebrate the weekend?!
Ingredients
For the Veal
1 pound veal cutlets
1/2 cup flour
salt and pepper
2 tablespoons butter
2 tablespoons olive oil
1/3 cup white wine
1/4 - 1/2 cup chicken stock
1/2 pound crab meat
1 bunch asparagus spears; cooked
fresh basil for serving
For the Béarnaise Sauce
5 1/2 tablespoons butter; divided
1 shallot; chopped
1/4 cup white wine
2 tablespoons tarragon vinegar
2 tablespoons fresh tarragon; chopped
2 egg yolks
kosher salt
Directions
Sprinkle the veal with salt and pepper then dredge in the flour.
Heat the butter and olive oil over medium-high heat until hot. Brown the veal on both sides and transfer to a plate. Add the wine to deglaze the pan. Add the chicken stock and reduce. Stir in the crab and asparagus until heated through. Spoon the crab and asparagus over the veal with the white wine sauce.
Meanwhile, make the béarnaise sauce. In a small skillet, heat 1 1/2 tablespoons of butter. Add the shallot and cook for 1 minute. Add the wine and vinegar and boil until reduced by half. Remove from heat. Whisk in the egg yolks, one at a time, until smooth. Melt the remaining butter in a separate skillet. Drizzle into the egg mixture while whisking. Stir in the tarragon.
Serve the veal with béarnaise sauce and fresh basil.
