Veal Oscar (or Chicken)
3-4 chicken cutlets, or veal scallops flattened or pounded very thin
2 tablespoons fresh lemon juice
Lump Crabmeat
Season ½ c flour using a ½ t salt and a ¼ t pepper
Sprinkle cutlets with lemon juice
Dredge with seasoned flour.
Heat 1T butter and 2T oil in a large skillet.
Sauté cutlets over moderately high heat for 4 minutes on each side, until lightly browned. They must be cooked in the middle
Remove to a warm platter.
Steam asparagus
Prepare hollandaise- Recipe Follows
Assembly
Warm cutlet in frying pan. Top with 1-2 T lump crabmeat. Top with 2-3 spears of asparagus; pour over 2-3 T hollandaise sauce
Serve
Hollandaise Sauce
Bottom of Form
4 egg yolks
3 tablespoon freshly squeezed lemon juice
1/2 cup unsalted butter, cut into small pieces
Pinch cayenne
Pinch salt
Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly add the butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use for the recipe. If sauce gets too thick, whisk in a few drops of warm water before serving
