Veal Oscar

• 1 1/2 lb. veal cutlets, cut into serving size pieces
• 1/3 c. all-purpose flour
• 1/8 tsp. salt
• 1/8 tsp. pepper
• 1/8 tsp. garlic powder
• 1/3 c. melted butter
• 1 c. fresh lump crabmeat
• 1/2 c. chopped green onions
• 1/2 c. sliced mushrooms
• 2 tsp. Worcestershire sauce
• 2 (10 oz.) pkg. frozen asparagus spears, cooked
• Hollandaise sauce
• chopped fresh parsley

1. Flatten cutlets to 1/4-inch thickness.
2. Combine flour and seasonings; dredge cutlets in flour mixture.
3. Cook veal in melted butter in large skillet until browned on both sides.
4. Remove meat and keep warm, reserving drippings in skillet.
5. Add crabmeat, green onions, mushrooms and Worcestershire sauce.
6. Cook over medium heat, stirring occasionally until mixture is thoroughly heated.
7. Arrange asparagus over each piece of veal.
8. Spoon crabmeat mixture evenly over asparagus.
9. Top with Hollandaise sauce.
10. Sprinkle with parsley.
11. Yields 6 to 8 servings.

veal cutlets, allpurpose, salt, pepper, garlic powder, butter, fresh lump crabmeat, green onions, mushrooms, worcestershire sauce, hollandaise sauce, fresh parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=961874 (may not work)