• 16 oz. veal, thinly sliced
  • 1 cup chablis
  • 1/2 teaspoon ginger
  • 1/2 teaspoon white pepper
  • 1 teaspoon salt
  • flour
  • olive oil
  • 8 oz. asparagus spears
  • 8 oz. crabmeat
  • 1/2 cup hollandaise sauce


1. Marinate sliced veal in chablis, ginger, pepper and salt for 20 minutes.

2. Roll veal in flour. Saute in olive oil for about 5 minutes. Remove and place on a warm ovenproof plate.

3. Place cooked asparagus spears on top of the veal.

4. Heat crabmeat in a little butter and place over the asparagus.

5. Cover with hollandaise sauce. Reheat breifly in oven, if necessary.

Serves four.

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Submitted 6/13/05.
Source: The Best of New Mexico Kitchens
Submitted By: Sherry Fabian
Veal Oscar