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.

Bobbi

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Recipe Summary

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • Bring a large pot of water to a boil. Trim asparagus, and blanch by dropping in boiling water for 2 minutes, until bright green.

  • Heat the cooked crabmeat in the microwave or by steaming over the asparagus water.

  • 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.

Nutrition Facts

958 calories; protein 72.7g; carbohydrates 39g; fat 57g; cholesterol 306.1mg; sodium 1419.9mg. Full Nutrition
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Reviews (15)

Read More Reviews

Most helpful positive review

Rating: 4 stars
09/03/2003
Delicious however I substituted hollindaise sauce for the cheese sauce. Read More
(34)

Most helpful critical review

Rating: 3 stars
09/02/2008
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. Read More
(8)
22 Ratings
  • 5 star values: 6
  • 4 star values: 11
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1
Rating: 4 stars
09/03/2003
Delicious however I substituted hollindaise sauce for the cheese sauce. Read More
(34)
Rating: 5 stars
12/08/2003
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. Read More
(22)
Rating: 4 stars
08/08/2004
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. Read More
(19)
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Rating: 4 stars
07/14/2007
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. Read More
(12)
Rating: 5 stars
07/11/2008
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! Read More
(12)
Rating: 5 stars
09/11/2002
This was both easy and tasted great! My company loved it. Read More
(11)
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Rating: 4 stars
01/25/2011
i use bernasie sauce it is also very good Read More
(9)
Rating: 4 stars
11/16/2008
Very easy to make; tasty; took less time to prepare than stated. Read More
(8)
Rating: 3 stars
09/02/2008
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. Read More
(8)
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