Ingredients
- 6 chicken or turkey cutlets, pounded thin
- 1 egg; beaten
- 1 tbsp water
- 2/3 c. dry bread crumbs
- 1 tsp salt
- 1/2 tsp pepper
- 1/4 c. flour
- 2 tbsp margarine/butter
- 2 tbsp veg. oil
- 10 oz. frozen asparagus spears
- Lump crabmeat
- Hollandaise Sauce
- 3 egg yolks
- 1 tbsp lemon juice
- 1/2 c. firm butter
Directions
Mix egg and water. Mix bread crumbs, salt & pepper. Coat chicken/turkey with flour. Dip into egg mix; coat with bread crumb mix. Heat 1 tbsp of the margarine and 1 tbsp oil in 10" skiller over med. heat until hot. Cook half the cutlets in mixture, turning once, until done, about 10 min. Remove chicken; keep warm. Repeat with remaining margarine, oil and chicken. Cook asparagus as directed pn package; drain. Prepare Hollandaise Sauce. Place 3-4 asparagus spears on top of each cutlet; add some crabmeat and spoon sauce over top.
Sauce: Stir egg yolks and lemon juice vigorously in 1 1/2 quart saucepan. Add 1/4 c. butter. Heat over very low heat, stirring constantly, until butter is melted. Add remaining butter. Continue stirring vigorously until butter is melted and sauce is thickened. (Be sure butter melts slowly as this gives the eggs time to cook and thicken sauce without curdling.)
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Submitted 6/13/05.
Source: My file
Submitted By: Ruth Burbage
burbage@pell.net
Chicken Oscar