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
- 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
- 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
- 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.
- In a shallow bowl mix arrowroot, almond flour and Italian seasoning. In another bowl, whisk the two eggs. Set aside.
- 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.
- 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.
- 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.
- 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.
- Plating: Place cutlets on the plate at first. Add your asparagus and then a lump of crab meat. Drizzle with the bearnaise. Serve.