Veal Oscar

Mario Batali
Servings: 12
30 to 60 min
Part 1 of 2

Celebrate the Oscars in style. Treat your guests to a glamorous meal of tender veal in a creamy hollandaise sauce.

  • Ingredients
  • step-by-step directions
Veal Oscar
  • For the Veal:
  • 1/4 cup Extra Virgin Olive Oil
  • 2 tablespoons Butter
  • 1/2 cup Flour (for dredging)
  • Salt and Pepper to taste
  • 1 1/2 cups Fine Bread Crumbs
  • 1/3 cup Parmigiano-Reggiano (freshly grated)
  • 2 teaspoons Red Chili Flakes
  • 12 Veal Loin Medallions (1/4-1/2 inch thick)
  • 3 Eggs (lightly beaten)
  • 3 cups Jumbo Lump Crab Meat (cooked)
For the Poached Leeks:
  • 6 Leeks
  • 6 tablespoons Butter
  • 1 1/2 cups White Wine
  • 1/2 bunch fresh Thyme sprigs
  • 3 Garlic cloves (smashed)
  • 2 Shallots (medium dice)
  • 1 Parmigiano-Reggianno Rind (about 3-inch if available)
  • Salt and Pepper to taste
For the Bearnaise:
  • 1 cup Butter
  • 4 Egg Yolks
  • 2 tablespoons Lemon juice
  • Salt and Pepper to taste
  • 2 tablespoons Tarragon (chopped)
  • For the Veal: Heat oil and 2 tablespoons of butter in a large saute pan over medium-high. 
  • Season flour with salt and pepper, and bread crumbs with parmigiano-reggiano, chili flakes, salt and pepper. Season veal with salt and pepper on both sides and coat lightly in the flour mixture. Coat with the beaten egg and then dredge in the seasoned bread crumbs.
  • Cook in the hot oil on one side until golden and crispy, about 2 to 3 minutes. Press more grated cheese on to the veal medallions. Flip and continue to cook on the second side for 2 to 3 more minutes.
  • Put crab meat in a sauce pan with 1/4 cup of water and place over a low heat. Just warm through and strain off the water.
  • For the Poached Leeks: Clean the leeks thoroughly with water. Trim root end and tough greens. Cut each leek into 4 wedges, slicing lengthwise. Remove any remaining sand by submerging in a bowl of clean water. 
  • Combine all of the ingredients in a medium dutch oven and add water just to cover. Bring to a boil and reduce to a simmer. Cook for about 30 minutes or until the liquid has reduced to a third.
  • For the Bearnaise: Melt butter in a heavy bottom sauce pot and set aside. Whisk together the egg yolks, lemon juice, salt and pepper over a double boiler until thickened, about 3 to 4 minutes. Slowly drizzle in the butter, whisking constantly. Adjust seasoning to taste. Stir in the tarragon.
  • Top veal with poached leeks, crab meat and a generous serving of hollandaise. Garnish with your favorite hot sauce.
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