Technically this is not an Italian dish. Yet it is found in many Italian restaurants and many friends expect to see it on the menu. So, here is my recipe for this popular dish.
Tradition has it that this dish was named after King Oscar II of Sweden (he reigned about 100 years ago). This dish was created in his honor and was a particular favorite of the king's.
While it may not be Italian, this is a delicious way to serve veal. You may also substitute chicken breast or turkey breast cutlets for the veal.
Ingredients
- 1 bunch asparagus spears, ends trimmed
- 1 pound cooked, lump crab meat
- 1/2 glass dry, white wine
- 1 lemon, sliced thin
- 1/2 cup flour
- 1 tsp salt
- 1/2 tsp black pepper, freshly ground
- 6 veal cutlets, lightly pounded
- 3 Tbs butter, divided
- 1 shallot, chopped
- 1 Tbs fresh tarragon, chopped (or 1 tsp dried tarragon)
- 1 Tbs olive oil
- Bearnaise Sauce
Directions
- Bring a pot of water to boil.
- Blanch the asparagus in simmering water for 3-5 minutes, drain and set aside.
- In a shallow dish combine flour, salt and pepper; coat the pieces of veal.
- In a skillet melt 2 Tbs of butter over medium heat.
- Add the floured veal cutlets and cook for 3 minutes each side, until golden brown.
- Remove the veal to a warm platter.
- Add the remaining butter to the skillet and melt.
- Stir in the shallots, tarragon, and wine.
- Add the olive oil and asparagus.
- Cook over medium heat for 2 minutes.
- Add the crab and cook for an additional two minutes.
- To serve, place a veal cutlet on a plate.
- Place asparagus and crab on top of each cutlet.
- Drizzle each with Bearnaise Sauce and garnish with lemon slices.
- Serve immediately.
