Medallions Of Veal Oscar (Scandinavian) Recipe

• 1 1/2 pound veal tenderloin, well trimmed
• 1/4 c. all-purpose flour
• 3/4 teaspoon salt
• Dash pepper
• 12 ounce. fresh crab legs, shelled
• 2 tbsp. all-purpose flour
• 1 well beaten egg
• 1/2 c. soft bread crumbs
• 1/4 c. butter
• 1/2 c. sauterne
• 1 c. Bearnaise Sauce

1. Cut tenderloin into 9 pcs.
2. Flatten slightly with mallet.
3. Combine 1/4 c. flour, salt and pepper; coat pcs of veal.
4. Dip crab meat in 2 Tbsp.
5. flour, then in beaten egg and finally in bread crumbs.
6. Set aside.
7. Preheat electric skillet to 300 degrees.
8. Fry veal in 2 Tbsp.
9. of the butter till golden, about 10 min.
10. Remove to hot platter.
11. Splash warm skillet with sauterne; simmer 1 minute.
12. Pour over veal.
13. Place veal, uncovered, in low oven to keep hot.
14. Prepare Bearnaise Sauce; keep hot.
15. In another skillet fry crab in remaining 2 Tbsp.
16. butter till brown, about 5 min.
17. Remove from heat; keep hot.
18. To serve, place 1 heaping tsp.
19. Bearnaise Sauce over each piece of veal; top with crab.
20. Pass remaining sauce.
21. Serves 4-6.
22. If fresh crab legs or possibly crab meat are not available, use 1 (6 oz) package frzn king crab meat, thawed.

veal tenderloin, allpurpose, salt, pepper, crab, allpurpose flour, egg, bread crumbs, butter, sauterne, bearnaise sauce

Taken from cookeatshare.com/recipes/medallions-of-veal-oscar-scandinavian-28380 (may not work)