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and the winner is…Grain-Free "Breaded" Veal Oscar!!

and the winner is…Grain-Free "Breaded" Veal Oscar!!

This is in honor of the Academy Awards this Sunday…get it? Oscar? Veal Oscar?!  I hope you like this version.  🙂  By the way, this dish has a fantastic result; however, you are juggling a lot of balls in the air while cooking ~ the veal, the asparagus, the crab, the bearnaise ~ it’s a well-oiled machine…have fun with this.  Don’t let it drive you nuts…you are cooking with white wine, so you may want to pour yourself a glass first!

NOTE:  I am by no means advocating some the cruel treatment of animals such as veal (or chickens or any other animal that are treated/raised inhumanely).  I pride myself in being responsible with the meats I choose to eat.  I try to use reputable butchers and grocers.  I also buy a lot of my meat locally at Farmer’s Markets.
I found the following article interesting on this subject:  “Veal to Love, Without the Guilt” by The New York Times.

Grain-Free “Breaded” Veal Oscar

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Ingredients

  • • 1/2 pound veal cutlets, pounded to a 1/4 inch thickness
  • • 1/4 cup arrowroot
  • • 1/4 cup almond flour
  • • 1 tablespoon Italian seasoning
  • • 2 large eggs
  • • 1/2 bunch of asparagus
  • • 3/4 pound snow crab legs
  • • 1 lemon, sliced
  • • 6 cups water
  • • 2 cups dry white wine (or broth)
  • • sea salt and ground pepper, to taste
  • • 2 tablespoons organic butter or ghee
  • • Bearnaise:
  • • 4 tablespoons organic butter or ghee, melted
  • • 1/8 cup dry white wine
  • • 1/8 cup white vinegar
  • • 1/8 cup tarragon leaves, roughly chopped
  • • sea salt and ground pepper to taste

Directions

  1. When preparing your cutlets, I place mine on a large cutting board and then cover them with a piece of parchment paper before the pounding  Season with salt and pepper on both sides of each cutlet.
  2. In a shallow bowl mix arrowroot, almond flour and Italian seasoning.  In another bowl, whisk the two eggs.  Set aside.
  3. Prepare your asparagus for steaming.  Snaps ends off.  You will find a natural snap point when bending the asparagus.  Discard the bottom snap point (or save to flavor some future broth ~ I throw all sorts of odds and ends into my broth each week).  Steam asparagus and set aside.  I set mine aside in water so they don't dry out.
  4. In a pot, bring wine, water and lemon slices to a boil.  Throw in crab legs and reduce to a simmer until cooked throughout.  Drain.  Let cool.  When cooled, remove the crab legs from the shells.  Set aside.
  5. Heat 2 tablespoons of butter in a large skillet on medium-high heat.  Dip cutlets in the egg wash and then in the almond flour mixture.  Place each cutlet in the pan after "breading".  Cook for 2-3 minutes per side.  Set aside.
  6. Roughly clean out your skillet (you basically want to get rid of any residual almond meal).  Add wine, vinegar, tarragon, shallots, salt and pepper.  Heat on medium-high heat until liquid is reduced by half.  Remove from heat.  Let cool for a few minutes.  Transfer to a blender.  Add melted butter slowly as mixture is blending.  Add salt and pepper to taste.
  7. Plating:  Place cutlets on the plate at first.  Add your asparagus and then a lump of crab meat.  Drizzle with the bearnaise.  Serve.
  8. Enjoy!

Ingredients

  • 1/2 pound veal cutlets, pounded to a 1/4 inch thickness
  • 1/4 cup arrowroot
  • 1/4 cup almond flour
  • 1 tablespoon Italian seasoning
  • 2 large eggs
  • 1/2 bunch of asparagus
  • 3/4 pound snow crab legs
  • 1 lemon, sliced
  • 6 cups water
  • 2 cups dry white wine (or broth)
  • sea salt and ground pepper, to taste
  • 2 tablespoons organic butter or ghee
  • Bearnaise:
  • 4 tablespoons organic butter or ghee, melted
  • 1/8 cup dry white wine
  • 1/8 cup white vinegar
  • 1/8 cup tarragon leaves, roughly chopped
  • sea salt and ground pepper to taste

Directions

  1. When preparing your cutlets, I place mine on a large cutting board and then cover them with a piece of parchment paper before the pounding  Season with salt and pepper on both sides of each cutlet.
  2. In a shallow bowl mix arrowroot, almond flour and Italian seasoning.  In another bowl, whisk the two eggs.  Set aside.
  3. Prepare your asparagus for steaming.  Snaps ends off.  You will find a natural snap point when bending the asparagus.  Discard the bottom snap point (or save to flavor some future broth ~ I throw all sorts of odds and ends into my broth each week).  Steam asparagus and set aside.  I set mine aside in water so they don't dry out.
  4. In a pot, bring wine, water and lemon slices to a boil.  Throw in crab legs and reduce to a simmer until cooked throughout.  Drain.  Let cool.  When cooled, remove the crab legs from the shells.  Set aside.
  5. Heat 2 tablespoons of butter in a large skillet on medium-high heat.  Dip cutlets in the egg wash and then in the almond flour mixture.  Place each cutlet in the pan after "breading".  Cook for 2-3 minutes per side.  Set aside.
  6. Roughly clean out your skillet (you basically want to get rid of any residual almond meal).  Add wine, vinegar, tarragon, shallots, salt and pepper.  Heat on medium-high heat until liquid is reduced by half.  Remove from heat.  Let cool for a few minutes.  Transfer to a blender.  Add melted butter slowly as mixture is blending.  Add salt and pepper to taste.
  7. Plating:  Place cutlets on the plate at first.  Add your asparagus and then a lump of crab meat.  Drizzle with the bearnaise.  Serve.
  8. Enjoy!