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Veal oscar with sauce bearnaise

Yield: 6 Servings

Ingredients:

• 6 Veal cutlets (1/4" thick; -sirloin cut) Salt & pepper Flour & butter
• 24 Asparagus spears warmed; -cooked tender
• 2 tb Beef stock MMMMM----------------------SAUCE BEARNAISE---------------------------
• 1 c Wine vinegar
• 1 c Wine white dry
• 8 tb Shallots minced
• 4 tb Tarragon fresh
• 4 tb Parsley minced
• 4 tb Chives

Instructions:

snipped Salt; to taste Black pepper; to taste Flatten the cutlets lightly on both sides with a mallet heavy knife or rolling pin (a 2 x 4 works well). Season with salt and black pepper. Dip in flour. Saute in butter over a moderate heat turning the cutlets several times until done to golden brown. Place on a large warmed platter. Pour the beef stock into a hot saute pan. Let it cook a minute or so then pour over the cutlets. Place four asparagus spears on top of each cutlet and sauce with spoonful of the bearnaise sauce. Sauce: Boil wine vinegar and dry white wine with minced shallots fresh tarragon minced parsley and chives salt and black pepper to taste. Boil until reduced by two thirds.

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