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

1. Flatten the cutlets, lightly, on both sides with a mallet, heavy knife or rolling pin (a 2 x 4 works well).
2. Season with salt and black pepper.
3. Dip in flour.
4. Saute in butter over a moderate heat, turning the cutlets several times until done to golden brown.
5. Place on a large warmed platter.
6. Pour the beef stock into a hot saute pan.
7. Let it cook a minute or so, then pour over the cutlets.
8. 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)