Veal Oscar - cooking recipe

Ingredients

4 veal cutlets, pounded very thin
2 Tbsp. fresh lemon juice
salt and pepper to taste
flour
butter or olive oil
16 spears fresh asparagus, cooked
4 crab legs, cooked and removed from shells
1 c. Hollandaise sauce

Preparation

Sprinkle veal on both sides with lemon juice, then salt and pepper.
Dust lightly with flour.
Heat butter in large skillet and saute cutlets over moderately high heat for 4 minutes on each side, until lightly browned.
Remove to a warm platter.
On each cutlet, place 4 spears of asparagus and one crab leg.
Top with Hollandaise sauce.
Serve immediately.