Veal Oscar With Sauce Bernaise
CATEGORY | CUISINE | TAG | YIELD | |
---|---|---|---|---|
Meats | Beef, Meats, Sauces | 6 | Servings |
INGREDIENTS
6 | Veal cutlets, 1/4" thick | |
Sirloin cut), Sirloin cut | ||
Salt and black pepper | ||
Flour and butter | ||
24 | Warmed asparagus spears | |
Cooked tender | ||
3 | T | Beef stock |
1 | Sauce bernaise | |
* Recipe follows * |
INSTRUCTIONS
Flatten the cutlets,lightly,on both sides with a mallet,heavy knife or rolling pin (a 2 x 4 works well).Season with salt and black pepper.Dip in flour.Saute in butter over a moderate heat, turning the cutlets several times until done to golden brown. Place on a large warmed platter.Pour the beef stock into a hot saute pan.Let it cook a minute or so,then pour over the cutlets. Place four asparagus spears on top of each cutlet and sauce with spoonful of the bernaise sauce.Serves 6. SAUCE BERNAISE : Boil 1 cup EACH: wine vinegar and dry white wine with the following: 8 tablespoons minced shallots or green onions,4 tablespoons fresh tarragon or 4 teaspoons of dried tarragon, 4 tablespoons EACH: minced parsley and chives,salt and black pepper to taste.Boil until reduced by two thirds.
A Message from our Provider:
“Compassion is difficult to give away because it keeps coming back.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 138
Calories From Fat: 34
Total Fat: 3.7g
Cholesterol: 88.9mg
Sodium: 132.1mg
Potassium: 426.1mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: 24g