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an new menu item.... Veal Oscar a la Creme

Chef Wil
Chef Wil Posts: 702
edited November -1 in EggHead Forum
oscar.jpg
<p />I was fiddling in the kitchen at home and heres what I came up with. I pan fried 2 pounded thin veal cutlets, about 4 ounces each in a griddle on my egg. Temp was about 350ish and pan fried 'em for about 2 minutes per side, made a reduction of heavy cream and added lump crabmeat and some asparagus pieces, salt and white pepper, served with steamed broccoli and roasted red potatoes with rosemary and garlic. Veal Oscar is usually served in a butter sauce but this time I opted for a little cream instead of the butter, it was really good.

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