Veal Oscar

Photo: flickr user jmlawlor

Ingredients

cup all-purpose flour

teaspoon salt

teaspoon freshly-ground black pepper

6 veal cutlets - (abt 1 lb total) lightly pounded

2 tablespoons butter

1 pkt frozen asparagus spears - (10 oz) thawed, drained

1 can lump crabmeat - (6 ½ oz) drained, flaked

cup sour cream

cup mayonnaise

2 teaspoons yellow mustard

1 teaspoon fresh lemon juice

Preparation

Preheat the oven to 450 degrees.

In a shallow dish, combine the flour, salt, and pepper, mix well. Coat the veal in the flour mixture.

In a large skillet, melt 1 tablespoon butter over medium heat. Add the veal in batches and saute for 1 to 2 minutes, or until light golden, turning once and adding more butter as needed.

Place the veal in a single layer in a 9- by 13-inch baking dish. Top each cutlet with an equal amount of asparagus, then crabmeat.

In a small bowl, combine the remaining ingredients, mix well and spoon evenly over the crabmeat. Bake for 8 to 10 minutes, or until bubbly and light golden. Serve immediately.

This recipe yields 6 servings.

Comments: If you prefer, you can substitute chicken or turkey cutlets for the veal and imitation crabmeat for the canned crab. It'll have the same fancy-looking and -tasting results.