Recipe by Bobbi
"Sauteed veal medallions with crab and asparagus, topped with a cheese sauce. You can use a combination of cheeses instead of just cheddar, or even a store bought cheese sauce to save time."
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shredded Cheddar cheese
all-purpose flour for coating
Delicious, however, I substituted hollindaise sauce for the cheese sauce.
Not too sure about this recipe, it can be pretty bland. I added red onions to the crabmeat. I also suggest finding another topping for the whole thing, the "cheeze wiz" isn't cutting it.
This was wonderful. It was my first time for Veal. I did place it in the oven after I put it together for 8-10 min.
This was very good. I had never had veal like this before, but it was surprisingly easy to put together. There were a TON of dishes to clean up though, with separate pans for the cheese, veal, asparagus and (i had a side of rice). The cheese solidified, no matter what we did, but it was still good. Instead of a veal cutlet, i deboned a veal chop--which meant that the cooking time was more like 4 minutes per side.
THis was AWESOME! And very easy to make for beginners. The only thing I did differently was used mexican cheeses bc I was out of cheddar and I added a teaspoon of horseradish to the sauce for a bit more taste. It was fantastic!! I ate it all and thats not very like me!
Very good special dinner for my husband and myself. I did substitute hollandaise and also used fresh lobster rather than crab. I live in New England, so lobster is affordable in the summertime.
This was both easy and tasted great! My company loved it.
i use bernasie sauce it is also very good
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 513
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