VEAL OSCAR

American Veal

Ingredients

  • 1 -2 lbs. good veal cut into 2-3 oz. medallions (2-3 per person).
  •   Pound thin between waxed paper with the back of a sauté pan or have your butcher do it.
  • 1/2 lb. king crab leg meat.
  • 15 - 20 spears of asparagus as thin as you can buy them.
  • Some good olive oil
  • 1 stick of butter
  • 1 egg beaten with a cup of milk, more if you doing 2 pounds S & P too taste.
  • Enough flour to coat the veal.
  • Some good white wine and remember, do not cook with any wine you wouldn't drink.
  • Kosher salt and fresh ground black pepper to taste
  • 2 cups of Italian seasoned bread crumbs (I like 4-C) Add additional granulated garlic and dry parsley,
  • BÉARNAISE SAUCE: This is for 1 lb. of veal; use your good judgment.
  • 2 shallots, minced
  • 1/4 cup fresh tarragon, chopped
  • 1/4 cup champagne vinegar
  • 1/4 cup dry white wine
  • 3 egg yolks
  • 1 stick butter, melted
  • Kosher salt and freshly ground pepper to taste

Directions

Poach about 1 to 1 & 1/2 LBS. crab legs for about 5 minutes in some water, white wine, a little lemon juice and S & P to taste. When done, crack and reserve meat and keep warm. Place your hand around the flower half with one hand and the tip of the stem with other and bend and wherever they break toss the stem out. Cook them al dente as you normally would or if you have a grill available to you, use my grilled recipe. Set aside and keep warm. While all this is going on, make your béarnaise sauce.


In a small saucepan, combine the tarragon, shallots, vinegar, wine over med. / med. High heat. Bring to a simmer and cook until reduced by half. Remove from heat and set aside. If you have a double boiler use it, if not place a stainless steel bowl in a saucepan containing simmering water. Whisk the egg yolks until just about doubled in volume. Slowly drizzle in the melted butter while continually beating until sauce is thickened but not like scrambled eggs. Stir in reserved shallot reduction, S & P to taste, lower heat and cover to keep warm. A lot of work, huh! Well, you can always buy the packaged stuff. "NO NO"

Get out some serving platters or spread out some waxed paper on the counter. Dredge the moisten veal medallions in flour and shack off all excess. Dip quickly into egg mixture and drip off excess then pat into breadcrumbs but don't bury it. Dust off all excess crumbs and set aside. Bring a sauté pan to med. / high, add some olive oil and half the butter and bring back to temp. as soon as the butter is melted, start sautéing the veal. Add a splash of wine, S & P to taste and sauté until light golden brown then set aside and keep warm until all the veal is done. To serve, place veal in serving dishes, top with some asparagus, crab and drizzle with Béarnaise sauce. Serve extra béarnaise on the side.


VEAL OSCAR IS AN OLD CLASSIC DISH THAT HAPPENS TO BE ONE OF MY FAVORITES. HOWEVER, IT IS NOT OFTEN THAT YOU SEE IT ON A MENU HERE IN THE NORTHEAST NOR IS IT AS POPULAR AS IT WAS 30 YEARS AGO. THE FIRST TIME I HAD THIS DISH WAS IN 1978 AT THE POINT OF VIEW RESTAURANT AT THE POINT RESORT AT SQUAW PEAK IN PHOENIX, AZ. IT WAS GREAT; HOWEVER, THE BEST I EVER HAD WAS AT BROUSSARD'S RESTAURANT IN THE FRENCH QUARTER IN NEW ORLEANS, OUTSTANDING (IT FIGURES). AS THE STORY GOES, THE DISH WAS NAMED AFTER SWEDEN'S KING OSCAR II, WHO REIGNED ABOUT 100 YEARS AGO. THE TRADITIONAL AND MOST POPULAR PREPARATION FOR VEAL OSCAR IS VEAL MEDALLIONS TOPPED WITH CRABMEAT, ASPARAGUS AND SOME BÉARNAISE SAUCE. OTHER POPULAR VERSIONS ARE TOPPED SHRIMP, LOBSTER AND EVEN HOLLANDAISE SAUCE. THIS RECIPE IS THE TRADITIONAL ONE WHICH I THINK IS EXCELLENT BUT IF YOU EVER GET TO BROUSSARDS, CUT ME SOME SLACK. THE DISH IS A BIT TRICKY AND A LOT OF WORK BUT WHEN IT COMES OUT WELL YOUR COOKING STATURE WILL JUMP TO A "10".

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Submitted 10/12/05.
Source: SOUTH SIDE SOCIAL CLUB COOKBOOK
Submitted By: VINCENZO PAOLINO
vin.paolino@verizon.net
VEAL OSCAR