Veal Oscar (Provimi Veal Scaloppini with Crab, Asparagus, and Hollandaise Sauce)

• Veal Scaloppini, approx. 4oz per person, sliced or pounded very thin Seasoned flour (if you don't know what this is, I'm sending you back to newsletter preschool)
• Olive oil
• wedges Butter
• Sherry wine
• Packaged hollandaise or béarnaise
•  2oz fresh crabmeat per person, but canned will do
• Cooked asparagus, approx. 4 per person
• Fresh parsley for garnish

Instructions

Prepare the hollandaise according to package directions. For a thinner sauce, add a touch of white wine. Dredge the scaloppini in seasoned flour. sauté the veal over a medium high heat. Here is where it can get a little tricky. Once the veal is lightly browned on one side, turn over and add a little less than 1/4 cup of sherry per serving. BE CAREFUL, sherry has a high enough alcohol content to flambé. At this point, turn the heat to low and let the sauce reduce a touch. Heat your asparagus and crabmeat in the microwave. Don't overheat, or if you can't stand the microwave, a quick steam in a small sauté pan will do. Back to the Veal. Squeeze a lemon wedge over the veal, and add 1tbs of butter. Remove from the stove to let the butter melt slowly. You only want enough sauce to coat and flavor the veal, quantity is not necessary. The pace quickens..... Next is the assembly. All your components are hot. Here goes. Veal is the first to go on the bottom of a warmed plate. Next is the asparagus, then the crab, and then the delicious hollandaise poured over the whole dish. It's better to go light on the sauce, and serve some on the side instead of smothering the dish. Garnish with fresh parsley, and light the candles. Enjoy!!! WOW, that sure sounds like a tough recipe. Think it through, make sure all of your components are ready at the same time, and your ready to impress!!!

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