Veal Oscar

• 6 each veal cutlets pounded to 1/4 inch
• 1 each eggs slightly beaten
• 1 tablespoon water
• 23 cup bread crumbs
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup flour, all-purpose
• 2 tablespoons butter
• 2 tablespoons vegetable oil
• 10 ounces asparagus frozen
• 1 x crab meat
• Hollandaise Sauce
• 3 each egg yolks
• 1 tablespoon lemon juice
• 1/2 cup butter firm

1. Mix egg and water.
2. Mix bread crumbs, salt and pepper.
3. Coat veal with flour.
4. Dip veal into egg mixture; coat with bread crumb mixture.
5. Heat 1 tablespoon of the margarine and 1 tablespoon of the oil in 10 inch skillet over medium heat until hot.
6. Cook half of the cutlets in margarine mixture, turning once, until done, about 10 minutes.
7. Remove veal; keep warm.
8. Repeat with remaing margarine, oil and veal.
9. Cook asparagus as directed on package; drain.
10. Prepare Hollandaise Sauce.
11. Place 3 to 4 asparagus spears on top of each cutlet; add some crabmeat and spoon sauce over top.
12. Hollandaise sauce: Stir egg yolks and lemon juice vigorously in 1 1/2-qt saucepan.
13. Add 1/4 cup of the butter.
14. Heat over very low heat, stirring constantly, until butter is melted.
15. Add remaining butter.
16. Continue stirring vigorously until butter is melted and sauce is thickened.
17. Note: Be sure butter melts slowly as this gives eggs time to cook and thicken sauce without curdling.

veal cutlets, eggs, water, bread crumbs, salt, black pepper, flour, butter, vegetable oil, frozen, crab meat, hollandaise sauce, egg yolks, lemon juice, butter firm

Taken from recipeland.com/recipe/v/veal-oscar-41927 (may not work)