and the winner is…Grain-Free “Breaded” Veal Oscar!!


This is in honor of the Academy Awards this Sunday…get it? Oscar? Veal Oscar?!  I hope you like this version.  :-)  By the way, this dish has a fantastic result; however, you are juggling a lot of balls in the air while cooking ~ the veal, the asparagus, the crab, the bearnaise ~ it’s a well-oiled machine…have fun with this.  Don’t let it drive you nuts…you are cooking with white wine, so you may want to pour yourself a glass first!

NOTE:  I am by no means advocating some the cruel treatment of animals such as veal (or chickens or any other animal that are treated/raised inhumanely).  I pride myself in being responsible with the meats I choose to eat.  I try to use reputable butchers and grocers.  I also buy a lot of my meat locally at Farmer’s Markets.
I found the following article interesting on this subject:  “Veal to Love, Without the Guilt” by The New York Times.

Grain-Free "Breaded" Veal Oscar

Grain-Free “Breaded” Veal Oscar

Ingredients

  • 1/2 pound veal cutlets, pounded to a 1/4 inch thickness
  • 1/4 cup arrowroot
  • 1/4 cup almond flour
  • 1 tablespoon Italian seasoning
  • 2 large eggs
  • 1/2 bunch of asparagus
  • 3/4 pound snow crab legs
  • 1 lemon, sliced
  • 6 cups water
  • 2 cups dry white wine (or broth)
  • sea salt and ground pepper, to taste
  • 2 tablespoons organic butter or ghee

Bearnaise:

  • 4 tablespoons organic butter or ghee, melted
  • 1/8 cup dry white wine
  • 1/8 cup white vinegar
  • 1/8 cup tarragon leaves, roughly chopped
  • sea salt and ground pepper to taste

Directions

  1. When preparing your cutlets, I place mine on a large cutting board and then cover them with a piece of parchment paper before the pounding  Season with salt and pepper on both sides of each cutlet.
  2. In a shallow bowl mix arrowroot, almond flour and Italian seasoning.  In another bowl, whisk the two eggs.  Set aside.
  3. Prepare your asparagus for steaming.  Snaps ends off.  You will find a natural snap point when bending the asparagus.  Discard the bottom snap point (or save to flavor some future broth ~ I throw all sorts of odds and ends into my broth each week).  Steam asparagus and set aside.  I set mine aside in water so they don’t dry out.
  4. In a pot, bring wine, water and lemon slices to a boil.  Throw in crab legs and reduce to a simmer until cooked throughout.  Drain.  Let cool.  When cooled, remove the crab legs from the shells.  Set aside.
  5. Heat 2 tablespoons of butter in a large skillet on medium-high heat.  Dip cutlets in the egg wash and then in the almond flour mixture.  Place each cutlet in the pan after “breading”.  Cook for 2-3 minutes per side.  Set aside.
  6. Roughly clean out your skillet (you basically want to get rid of any residual almond meal).  Add wine, vinegar, tarragon, shallots, salt and pepper.  Heat on medium-high heat until liquid is reduced by half.  Remove from heat.  Let cool for a few minutes.  Transfer to a blender.  Add melted butter slowly as mixture is blending.  Add salt and pepper to taste.
  7. Plating:  Place cutlets on the plate at first.  Add your asparagus and then a lump of crab meat.  Drizzle with the bearnaise.  Serve.
  8. Enjoy!

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6 Comments

  1. I hope everyone is aware that veal is white because the poor baby calf is kept trapped so it can't move and is not allowed any light. This is why the meat is so tender. This is appaling to me and I hope nobody supports this diabolical trade. Use Free Range Chicken ladies!!!
    I will be unsubscibing from this blog.

    • Monica ~ just like all meats, there are wrong ways and right ways of raising the animals. I pride myself on choosing very “clean” cuts of meat that are sold by reputable butchers/grocers. Please take a few minutes to read this article. I hope you’ll come back. I welcome your passion ~ we are all learning together of how to combat the mulitiple environmental infractions out there…we can not only vote with our wallet but create community awareness as well. http://www.nytimes.com/2007/04/18/dining/18veal.h

  2. All veal is is baby cow. It can be raised in many different ways as all meats can. Even regular chickens are crated, confined, debeaked and have their wings clipped. Free range ones often only have a small concrete pad for outdoor access but spend their entire lives confined mostly indoors. Trick is to know where your meats come from and buy ones that are raised on pasture, eating what they are designed to eat and being treated humanely. Either buy from local farms, local farmers markets or locate pastured meat vendors online. Another option is to look for the "Certified Humane" label. This organization has a stringent set of regulations for raising and butchering live stock. They also do regular inspections of farms and butchers to ensure compliance.

  3. Well stated ~ thank you for sharing!

  4. This looks awesome! I’m trying to cut out a lot of carbs but I’m finding it hard to come up with creative ideas with the lack of ingredients I have on hand. All of your recipes look so tasty and I’m dying to try some. Problem is I live in Canada in a small town in rural Alberta so I don’t have access to a health food store close by. Wondering if you have a list out there somewhere of common ingredients needed for a lot of these recipes? (I see things like coconut flour and oil in a lot of the recipes for example) That way when I head to the city I can find a health food store and pick them up! Your help would be greatly appreciated :-)

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