Veal Oscar Recipe -
Veal Oscar Recipe
  • READY IN 45 mins

Veal Oscar

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    30 mins

    45 mins


  1. To Make Cheese Sauce: Melt 2 tablespoons butter in a medium saucepan over medium-low heat. Stir in milk, and cook just until bubbles begin to form at the edges. Whisk in the shredded cheese until fully melted and smooth. Remove from heat, cover and set aside to keep warm.
  2. Pound the veal thinly using a mallet or the side of a moistened cleaver. Dredge cutlets in flour, shaking off the excess. Melt 2 tablespoons butter in a large skillet over medium heat. Cook cutlets in butter, 1 to 2 minutes a side, until browned. Set aside and keep warm.
  3. Bring a large pot of water to a boil. Trim asparagus, and blanch by dropping in boiling water for 2 minutes, until bright green.
  4. Heat the cooked crabmeat in the microwave or by steaming over the asparagus water.
  5. To Assemble: Plate the veal; top with crabmeat; criss-cross the asparagus over the top; and drizzle cheese sauce over all. Serve extra sauce on the side.
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Reviews More Reviews

Most Helpful Positive Review
Sep 03, 2003

Delicious, however, I substituted hollindaise sauce for the cheese sauce.

Most Helpful Critical Review
Sep 02, 2008

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.

Dec 08, 2003

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.

Aug 08, 2004

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.

Jul 11, 2008

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!

Jul 14, 2007

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.

Sep 11, 2002

This was both easy and tasted great! My company loved it.

Jan 25, 2011

i use bernasie sauce it is also very good


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  • Calories
  • 958 kcal
  • 48%
  • Carbohydrates
  • 39 g
  • 13%
  • Cholesterol
  • 306 mg
  • 102%
  • Fat
  • 57 g
  • 88%
  • Fiber
  • 2.5 g
  • 10%
  • Protein
  • 72.7 g
  • 145%
  • Sodium
  • 1420 mg
  • 57%

* Percent Daily Values are based on a 2,000 calorie diet.

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