Veal Oscar

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

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.

flour, salt, freshly ground black pepper, veal cutlets abt, butter, lump crabmeat, sour cream, mayonnaise, yellow mustard, lemon juice

Taken from www.yummly.com/recipe/Veal-Oscar-1675901 (may not work)