Veal Oscar

Ingredients

• 1 12 lb veal cutlets cut into serving size pieces
• 13 c all-purpose flour
• 18 tsp salt
• 18 tsp pepper
• 18 tsp garlic powder
• 13 c melted butter
• 1 c fresh lump crabmeat
• 12 c chopped green onions
• 12 c sliced mushrooms
• 2 tsp Worcestershire sauce
• 2 10 oz pkg frozen asparagus spears cooked
• Hollandaise sauce
• chopped fresh parsley

Directions

1. Flatten cutlets to 14-inch thickness
2. Combine flour and seasonings dredge cutlets in flour mixture
3. Cook veal in melted butter in large skillet until browned on both sides
4. Remove meat and keep warm reserving drippings in skillet
5. Add crabmeat green onions mushrooms and Worcestershire sauce
6. Cook over medium heat stirring occasionally until mixture is thoroughly heated
7. Arrange asparagus over each piece of veal
8. Spoon crabmeat mixture evenly over asparagus
9. Top with Hollandaise sauce
10. Sprinkle with parsley
11. Yields 6 to 8 servings