posted by Pat T 10-21-98 7:42 AM
Veal Oscar
1 to 1 1/4 lb. veal scallopini (8 slices)
1 cup bread crumbs
1/2 lb. fresh mushrooms, sliced
2 pkg. Wakefield Snow crab, frozen
1 pkg. frozen asparagus spears
1 pkg. Knorr Bearnaise sauce mix
1 pkg. Knorr oxtail soup mix
1/2 cup chicken broth
2 Tbsp. sherry
2 eggs, beaten
Dip veal pieces in beaten egg, then in bread crumbs. Saute in 2 tablespoons oil and 2 tablespoons butter (3 to 4 minutes on each side).
Add chicken broth to pan, cover and simmer on low heat 10 minutes. Remove veal slices and keep warm in oven, covered with aluminum foil. Cook asparagus and Bearnaise as directed on package. Keep warm.
Mix small amounts (3 tablespoons) soup mix with water to make fairly thick sauce. Saute mushrooms in 3 tablespoons butter. Add crabmeat and sherry and toss 3 to 4 minutes. On each of 4 plates and 2 tablespoons sauce, top with 2 slices of veal, 4 asparagus spears, then crab mixture and finally Bernaise.