Veal Oscar
By: Anonymous
Published: Sunday, February 14, 2010 - 7:02am

Ingredients




cup all-purpose flour
teaspoon salt
teaspoon freshly-ground black pepper
6 veal cutlets - (abt 1 lb total) lightly pounded
2 tablespoons butter
1 pkt frozen asparagus spears - (10 oz) thawed, drained
1 can lump crabmeat - (6 ½ oz) drained, flaked
cup sour cream
cup mayonnaise
2 teaspoons yellow mustard
1 teaspoon fresh lemon juice

Preparation

1 Preheat the oven to 450 degrees. 2 In a shallow dish, combine the flour, salt, and pepper, mix well. Coat the veal in the flour mixture. 3 In a large skillet, melt 1 tablespoon butter over medium heat. Add the veal in batches and saute for 1 to 2 minutes, or until light golden, turning once and adding more butter as needed. 4 Place the veal in a single layer in a 9- by 13-inch baking dish. Top each cutlet with an equal amount of asparagus, then crabmeat. 5 In a small bowl, combine the remaining ingredients, mix well and spoon evenly over the crabmeat. Bake for 8 to 10 minutes, or until bubbly and light golden. Serve immediately. 6 This recipe yields 6 servings. 7 Comments: If you prefer, you can substitute chicken or turkey cutlets for the veal and imitation crabmeat for the canned crab. It'll have the same fancy-looking and -tasting results.