Classical Veal Oscar

Classical Veal Oscar

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Sizzle, Summer 2015


8 oz. all-purpose potatoes
4 oz. onion
Salt and pepper, to taste
Clarified butter or lard

20 medium-size asparagus (approximately
2 bunches)
1 oz. clarified butter
Kosher salt and white pepper, to taste

1 oz. unsalted butter, split
1 T. shallot, fine diced
8 oz. lump crab
Salt and white pepper, to taste
2 oz. white wine
2 t. tarragon, minced
2 t. parsley, minced
2 t. chervil, minced
2 t. chives, minced

Seared veal cutlets
8 (2.5 oz.) veal cutlets
2 oz. flour, seasoned with kosher salt and pepper
3 oz. clarified butter, divided

Tarragon reduction
2 oz. tarragon vinegar
4 oz. white wine
4 T. shallot, fine diced
2 T. dried tarragon leaves
1 t. white pepper, fresh ground
4 T. fresh tarragon, chopped

Béarnaise sauce
¼ cup white wine vinegar
1 bay leaf
2 sprigs fresh thyme
1 t. whole white peppercorns
2 egg yolks
8 oz. clarified butter
1 T. tarragon reduction


1. In stockpot, parboil potatoes in salt water. Drain; cool. With cheese grater, coarsely grate potatoes.

2. Peel onion; coarsely grate. Wrap grated onion in cheesecloth, squeezing out liquid. Mix onion and potato; season with salt and pepper.

3. In large skillet, heat butter or lard (if using saute pan, increase amount and lower heat). Place 4-inch metal round-form cutter in pan; fill with potato/onion mixture to desired thickness. Pack down. Slowly remove cutter, twisting gently. Repeat.

4. Cook röstis over medium-high heat until each side is brown and crusty, approximately 10 minutes each side. Smooth edges as needed with spatula.

For asparagus:
1. Trim asparagus to desired length. Prepare ice bath.

2. In salt water, blanch asparagus for 30 seconds or until slightly tender. Place asparagus in ice bath. Keep in ice bath until ready to saute.

3. In saute pan, lightly saute asparagus in butter over medium to high heat. Add salt and pepper, to taste.

For crabmeat:
1. Heat butter in saute pan, add shallot; sweat. Add crab; season with salt and white pepper.

2. Deglaze with white wine; adding remaining butter, emulsify. Remove pan from heat; add tarragon, parsley, chervil and chives. Set aside.

For seared veal cutlets:
1. Cut/trim veal cutlets. Pound veal cutlets to ½-inch thickness; dust with seasoned flour.

2. Preheat large saute pan over medium to high heat, adding 1.5 oz. clarified butter.

3. Place dusted veal cutlets in pan. Sear until golden-brown, about 2 minutes each side. Cook in batches, if necessary. Use remaining clarified butter as needed.

Tarragon reduction:
1. Simmer tarragon vinegar, white wine, shallot, tarragon leaves and white pepper to au sec.

2. Remove from heat. Cool slightly; add fresh tarragon.

For Béarnaise sauce:
1. In nonreactive saucepan over medium heat, combine white wine, vinegar, bay leaf, fresh thyme and white peppercorns; reduce by half.

2. Strain mixture. Place 2 T. of mixture into stainless-steel bowl; whisk in egg yolks. Place bowl over double boiler; whisk until mixture reaches ribbon stage.

3. Remove from boiler; whisk 20 seconds. Slowly whisk in clarified butter, emulsify. When desired consistency is reached, mix in tarragon reduction to taste.

For plating:
1. Place potato/onion rösti on plate.

2. Place veal cutlet on top of rösti.

3. Layer asparagus.

4. Layer crabmeat.

5. Top with béarnaise sauce.


4 servings


Beef, Main Dish, Seafood, Sizzle

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