I generally start to think about what to prepare for Easter Dinner the week before and this year was no different. Since it is only my husband and myself that I am cooking for, I like to try new things. Now I must admit, this always doesn't work out,
At the beginning of the week, I looked at my local grocery specials and saw that Jumbo Lump Crabmeat from Handy seafood was on sale, so I decided to cook Veal Oscar. I don't recall making it before so I Googled it to see how it was done. I have made veal scallopini before after learning that you have to cook it quickly from watching an episode of Tyler Florence on the Food Network channel.
So I went to the store to buy the veal, crabmeat and asparagus. To my surprise this was a busy week at our resort town of Ocean City Maryland and there was no fresh aspargus or veal scallopini to be found at my local grocer. I didn't know what to substitute, but I did find some veal chuck chops with bone in. I went out on a limb and purchased them thinking I could de-bone them and pound them out for the scallopini. I went online again and couldn't find any advice on substituting the chop for the cutlets and all I did find was that the shoulder cut is a little tougher. Oh no, I thought this is not going to work, but I forged ahead and pounded out the pieces in an attempt to tenderizing them and make them thin like scallopini. It looked right to me, so I put them in the refrigerator to prepare later.
I now had to decide about the asparagus and fortunately an agent in my office owns a local produce stand and she had picked enough fresh asparagus from her garden and saved them for me. I got a call from a client to show him a property this morning and ran by to pick up my asparagus so I was ready to try the dish.
I fried up the veal and deglazed the pan with some Pinot Grigio and poured over the veal, then let it rest. I sauteed the asparagus and shitake mushrooms in some olive oil and then added the jumbo lump crab meat. I sprinkled some California spice blend on top and put in a little more wine to scrape the bottom of the pan. To plate the veal you top it with the asparagus, then the mushroom and crab mixture. Spoon over some Hollandaise and serve. I made some saffron rice as a side.
To my surprise, the veal was tender and everything tasted really good. My husband even liked it and two servings.
I hope you enjoyed your Easter dinner and had a wonderful Easter weekend.