Ingredients Jump to Instructions ↓

  1. 1 Asparagus spears - ends trimmed

  2. 1 lb 454g / 16oz King crab legs Water - as needed White wine - as needed Lemon slices - as needed

  3. 1/2 cup 31g / 1.1oz Flour

  4. 1 teaspoon 5ml Salt

  5. 1/2 teaspoon 2 1/2ml Freshly-ground black pepper

  6. 6 Veal cutlets - lightly pounded

  7. 2 tablespoons 30ml Butter - divided

  8. 1 Shallot - chopped

  9. 1 tablespoon 15ml Chopped fresh tarragon

  10. 1 tablespoon 15ml Olive oil Bearnaise Sauce - (see recipe)

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Blanch asparagus tips in simmering water, drain and set aside. Poach crab legs in water, white wine and lemon slices for 5 minutes, then shell with a crab cracker and reserve. In a shallow dish combine flour, salt and pepper; coat pieces of veal. In a saute pan over medium heat, melt 1 tablespoon of butter and fry cutlets 3 minutes each side until golden brown. Remove the veal to a warm platter. Using the same pan, melt remaining butter. Stir in shallots and tarragon. Add olive oil, asparagus and crab. Saute 2 minutes to warm. To serve, place asparagus and crab on top of each cutlet. Drizzle each with Bearnaise Sauce. Serve hot. This recipe yields 4 servings. Variation: May substitute chicken or turkey cutlets for veal.


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