Best 2 Veal Oscar Recipes

Tantalize your taste buds with the delectable Veal Oscar, a culinary masterpiece that harmoniously blends the finest ingredients to create a symphony of flavors. This dish, rooted in classical French cuisine, features tender and succulent veal, expertly seared to perfection, adorned with a luscious crab cake, a crown of asparagus spears, and a rich béarnaise sauce, all elegantly arranged on a bed of rice pilaf. Alongside the main recipe, this article offers a collection of delectable variations, including a vegetarian-friendly Portobello Oscar, where the veal is replaced with a grilled Portobello mushroom, and a budget-conscious Chicken Oscar, featuring succulent chicken breast instead of veal. Each variation promises a unique culinary experience, catering to diverse preferences and dietary needs.

Here are our top 2 tried and tested recipes!

VEAL OSCAR

Veal Oscar image

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 100+ Everyday Cooking Recipes

Time 45m

Yield 4

Number Of Ingredients 8

Ingredients

2 tablespoons butter
½ cup milk
1 pound shredded Cheddar cheese
2 pounds veal cutlets
1 cup all-purpose flour for coating
1 tablespoon butter
16 spears fresh asparagus
8 ounces crabmeat

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, Carbohydrate 39 g, Cholesterol 306.1 mg, Fat 57 g, Fiber 2.5 g, Protein 72.7 g, SaturatedFat 33 g, Sodium 1419.9 mg, Sugar 3.3 g

VEAL OSCAR

Veal Oscar image

From Cooking Light, this dish is delish and makes a great presentation.

Provided by Vicki Butts (lazyme)

Categories Beef

Time 30m

Number Of Ingredients 18

Ingredients

1/4 tsp salt
1/4 tsp pepper
12 slice veal scallopini
3 Tbsp all purpose flour
2 Tbsp butter, divided
cooking spray
1/2 lb lump crabmeat, drained
1 lemon, halved and seeded
1 lb asparagus, steamed
fresh tarragon sprigs, optional, for garnish
BERNAISE SAUCE:
1/2 c shallots, thinly sliced
3 Tbsp dry white wine
3 Tbsp white wine vinegar
1 tsp dried tarragon
1 dash(es) salt
1 dash(es) pepper
2/3 c sour cream

Steps:

1. Sprinkle salt and pepper over veal.
2. Combine veal and flour in a large zip-top plastic bag; seal bag, and shake to coat veal with flour.
3. Melt 1 tablespoon butter in a large nonstick skillet over medium heat.
4. Add half of veal, and cook for 1 minute on each side or until browned.
5. Remove veal from skillet; set aside, and keep warm.
6. Repeat with remaining 1 tablespoon butter and veal.
7. Wipe drippings from skillet.
8. Coat skillet with cooking spray, and place over medium heat.
9. Add the crabmeat, and saute for 1 minute or until warm.
10. Squeeze the lemon halves over crabmeat, and stir well; remove from heat, and set aside.
11. Place 3 veal slices and 1/4 of the steamed asparagus on each of 4 serving plates.
12. Spoon the crabmeat evenly over veal, and top each serving with 3 tablespoons Bearnaise Sauce.
13. Garnish with fresh tarragon sprigs, if desired.
14. BEARNAISE SAUCE: Combine the first 6 ingredients in a small heavy saucepan; bring to a boil, and cook 1 minute.
15. Strain mixture, reserving liquid; discard solids.
16. Return liquid to saucepan; stir in sour cream.
17. Place over low heat, and cook 1 minute or until warm, stirring frequently.

Tips:

Choose high-quality ingredients: Use fresh, flavorful ingredients for the best results. Look for tender veal cutlets, large asparagus spears, and fresh crab meat.
Pound the veal cutlets: This will help to tenderize them and make them more evenly cooked.
Season the veal cutlets generously: Use a combination of salt, pepper, garlic powder, and onion powder to add flavor.
Cook the veal cutlets in a hot skillet: This will help to create a nice crust on the outside while keeping the inside tender.
Roast the asparagus: Roasting the asparagus in a hot oven will help to bring out its natural flavor and sweetness.
Make the béarnaise sauce: Béarnaise sauce is a classic French sauce that pairs perfectly with veal and asparagus. It is made with egg yolks, butter, white wine vinegar, shallots, and tarragon.
Assemble the dish: Place a veal cutlet on each plate, top with asparagus and béarnaise sauce, and serve immediately.

Conclusion:

Veal Oscar is a classic dish that is sure to impress your guests. It is a delicious and elegant dish that is perfect for a special occasion. With its tender veal, roasted asparagus, and creamy béarnaise sauce, Veal Oscar is a dish that everyone will love.