Veal Oscar with Sauce Bearnaise
- 6 each veal cutlets 1/4 inch thick, sirloin cut
- 1 x salt and black pepper
- 1 x flour, all-purpose
- 1 x butter
- 24 each asparagus warmed, cooked tender
- 3 tablespoons beef stock prefer veal stock if possible
- 1 x bearnaise sauce
- 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.
veal cutlets, salt, flour, butter, beef stock prefer, bearnaise sauce
Taken from recipeland.com/recipe/v/veal-oscar-sauce-bearnaise-39477 (may not work)