Veal Oscar With Sauce Bernaise

Recipe: Veal Oscar With Sauce Bernaise


  • 6 Veal cutlets (1/4″ thick, Sirloin cut)
  • Salt and black pepper Flour and butter
  • 24 Warmed asparagus spears,
  • Cooked tender 3 tb Beef stock
  • 1 Sauce bernaise


  1. Flatten the cutlets,lightly,on both sides with a mallet,heavy knife or rolling pin (a 2 x 4 works well).Season with salt and black pepper.Dip in flour.
  2. Saute in butter over a moderate heat, turning the cutlets several times until done to golden brown. Place on a large warmed platter.
  3. Pour the beef stock into a hot saute pan.Let it cook a minute or so,then pour over the cutlets.
  4. Place four asparagus spears on top of each cutlet and sauce with spoonful of the bernaise sauce.
  5. SAUCE BERNAISE : Boil 1 cup EACH: wine vinegar and dry white wine with the following: 8 tablespoons minced shallots or green onions,4 tablespoons fresh tarragon or 4 teaspoons of dried tarragon, 4 tablespoons EACH: minced parsley and chives,salt and black pepper to taste.Boil until reduced by two thirds.

Number of servings (yield): 4

Meal type: dinner

Culinary tradition: USA (General)

My rating: 4 stars:  ★★★★☆ 1 review(s)