Veal Oscar
Veal Oscar is an elegant, indulgent dish featuring tender veal topped with a rich crabmeat and mushroom mixture, asparagus spears, and a luscious Hollandaise sauce. Perfect for special occasions, it combines delicate flavors with luxurious ingredients, appealing to those who appreciate sophisticated, gourmet cuisine.
Ingredients
- 1 1/2 lb. veal cutlets ⓘ
- 1/3 cup all-purpose flour
- 1/8 teaspoon salt ⓘ
- 1/8 teaspoon pepper ⓘ
- 1/8 teaspoon garlic powder ⓘ
- 1/3 cup melted butter ⓘ
- 1 cup fresh lump crabmeat
- 1/2 cup chopped green onions ⓘ
- 1/2 cup sliced mushrooms
- 2 teaspoons Worcestershire sauce ⓘ
- 2 (10 oz.) packages frozen asparagus spears ⓘ
- Hollandaise sauce ⓘ
Instructions
- Flatten the veal cutlets to 1/4-inch thickness.
- Combine the all-purpose flour, salt, pepper, and garlic powder; dredge the veal cutlets in this flour mixture.
- Cook the veal in melted butter in a large skillet until browned on both sides.
- Remove the veal and keep warm, reserving the drippings in the skillet.
- Add crabmeat, chopped green onions, sliced mushrooms, and Worcestershire sauce to the skillet.
- Cook over medium heat, stirring occasionally until the mixture is thoroughly heated.
- Arrange cooked asparagus spears over each piece of veal.
- Spoon the crabmeat mixture evenly over the asparagus.
- Top each with Hollandaise sauce.
- Sprinkle with parsley and serve.
Tips & Substitutions
For optimal flavor, consider using fresh crabmeat instead of canned. If you're short on time, frozen asparagus can be a great substitute for fresh. When cooking the veal, be careful not to overcook it; it should be tender and juicy. You can add a squeeze of lemon juice to the crabmeat mixture for a bright finish that complements the dish beautifully.
Serving Suggestions
Serve Veal Oscar with a light side salad or garlic mashed potatoes to balance the richness of the dish. It pairs beautifully with a crisp white wine or a refreshing lemon sorbet as a palate cleanser. For a complete meal, consider offering a warm bread basket or a side of Cheesy Crab Hors D'Oeuvres as an appetizer.
Storage & Reheating
Leftover Veal Oscar can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the veal and toppings in a skillet over low heat until warmed through, or microwave in short intervals, covering to retain moisture. Avoid reheating more than once for best quality.
Nutrition & Diet Analysis (per serving)
Each serving of Veal Oscar contains roughly 126 calories, with 5g protein, 25g carbohydrates, and 2g fat. It is an excellent source of vitamin C (80% of the Daily Value), and a good source of dietary fiber and iron. It also contributes 5g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of meat instead of veal?
Yes, you can substitute chicken or pork cutlets for veal in this recipe. Just ensure that the meat is thinly sliced and cooked to the appropriate internal temperature. Chicken may require a slightly longer cooking time compared to veal.
What can I do if I don't have hollandaise sauce?
If you don't have hollandaise sauce on hand, you can create a quick alternative by mixing mayonnaise with lemon juice and a pinch of cayenne pepper for a creamy topping. Alternatively, a drizzle of melted butter with lemon can also enhance the flavors of the dish.
How can I make this dish gluten-free?
To make Veal Oscar gluten-free, substitute the all-purpose flour with a gluten-free flour blend or cornstarch for dredging the veal. Ensure that the Worcestershire sauce is gluten-free, as some brands contain wheat. This way, you can enjoy this delicious seafood recipe without gluten.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).