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.
Delicious, however, I substituted hollindaise sauce for the cheese sauce.
Read MoreNot 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 MoreThis 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 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 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.
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.
Easy, though a bit expensive, tasty, and looks fabulous on the plate. Served it with fondant potatoes from this site, the rest of the asparagus, and a good but inexpensive Viognier. Yumm!
Classic Veal Oscar uses bearnaise, not cheese sauce.
The meal itself was excellent but the directions for the cheese sauce left a lot to be desired. All I was getting was a lumpy mess which would separate into a semi solid mass surrounded by liquid when it cooled. Lucky for me my sister asked what about flour and did I make roux before the milk step. When she added milk mixed with flour ( to late for a roux) it finally turned into a smooth sauce with the ingredients not separating when cooling..
The meal itself was excellent but the directions for the cheese sauce left a lot to be desired. All I was getting was a lumpy mess which would separate into a semi solid mass surrounded by liquid when it cooled. Lucky for me my sister asked what about flour and did I make roux before the milk step. When she added milk mixed with flour ( to late for a roux) it finally turned into a smooth sauce with the ingredients not separating when cooling..
My husband enjoyed this very much. Told me I could make it again. I used chicken breast instead of veal.
My husband enjoyed this very much. Told me I could make it again. I used chicken breast instead of veal.
We loved it but it is a bit bland so I added garlic powder, basil and oregano to the flour mixture and the sauce. I didn't have cheddar so I used havarti and parmigiana cheese. Delicious!
