Veal Oscar With Hollandaise Sauce

• 4 veal cutlets, flattened or pounded very thin
• 2 tablespoons fresh lemon juice
• pepper
• seasoned flour (your choice of seasonings)
• 16 asparagus spears, cooked
• 4 crab legs, cooked,shells removed
• Hollandaise Sauce
• 2 egg yolks
• 1/2 cup butter, divided into 3 pieces
• 1 tablespoon fresh lemon juice

1. Sprinkle cutlets with lemon juice and pepper on both sides.
2. Dust with seasoned flour.
3. Heat butter in a large skillet.
4. Saute cutlets over moderately high heat for 4 minutes on each side, until lightly browned.
5. Remove to a warm platter.
6. On each cutlet place 4 spears of asparagus and one crab leg.
7. Cover with Hollandaise sauce.
8. For the sauce: Combine egg yolks and lemon juice in the top of a double boiler over hot, not boiling water.
9. Add butter, 1 piece at a time, stirring constantly until melted.
10. Continue stirring until thickened.
11. Serve over veal oscar.
12. The sauce makes about 3/4 cup.

veal cutlets, lemon juice, pepper, flour, crab legs, hollandaise sauce, egg yolks, butter, lemon juice

Taken from www.food.com/recipe/veal-oscar-with-hollandaise-sauce-72140 (may not work)