Title: Veal oscar
 Categories: Meats, Veal, Seafood, Crab, Vegetables
      Yield: 6 Servings
 
           -LISA FDGN81A
      6    Veal cutlets; pound 1/4"
      1    Egg; slightly beaten
      1 tb Water
    2/3 c  Dry bread crumbs
      1 ts Salt
    1/2 ts Pepper
    1/4 c  All purpose flour
      2 tb Margarine/butter
      2 tb Vegetable oil
     10 oz Frozen aspargus spears
           Lump crabmeat
           HOLLANDAISE SAUCE
      3    Egg yolks
      1 tb Lemon juice
    1/2 c  Firm butter
 
  Mix egg and water. Mix bread crumbs, salt and pepper. Coat veal with
  flour. Dip veal into egg mixture; coat with bread crumb mixture. Heat
  1 tb of the margarine and 1 tb of the oil in 10" skillet over medium
  heat until hot. Cook half of the cutlets in margarine mixture,
  turning once, until done, about 10 minutes. Remove veal; keep warm.
  Repeat with remaing margarine, oil and veal. Cook asparagus as
  directed on package; drain. Prepare Hollandaise Sauce. Place 3 to 4
  asparagus spears on top of each cutlet; add some crabmeat and spoon
  sauce over top. HOLLANDAISE SAUCE: Stir egg yolks and lemon juice
  vigorously in 1 1/2-qt saucepan. Add 1/4 c of the butter. Heat over
  very low heat, stirring constantly, until butter is melted. Add
  remaining butter. Continue stirring vigorously until butter is melted
  and sauce is thickened. (Be sure butter melts slowly as this gives
  eggs time to cook
  
  and thicken sauce without curdling) Lisa FROM: LISA HLAVATY (FDGN81A)