Veal Marcelle
Ingredients
- 6 tbsp butter, divided
- 4 cup sliced exotic mushrooms
- 1 tbsp minced garlic
- 0.5 lb lump crabmeat, picked over
- 0.3 cup chopped green onions
- 4 egg yolks
- 1 lemon, juiced
- 1 tbsp water
- 1 tbsp Creole mustard
- 0.5 lb butter, melted and warm (for Hollandaise)
- 16 spears fresh pencil asparagus, blanched
- 8 veal loin cutlets (about 2.5 oz each)
- 1 cup flour for dredging
- 4 slice fresh lemon (thin slices)
- 1 tbsp finely chopped fresh parsley
- 1 tsp salt
- 0.5 tsp cayenne pepper
Instructions
- 1
In a large sauté pan over medium heat, melt 3 tablespoons butter. Add mushrooms, season with salt and cayenne, and sauté 2–3 minutes. Add garlic and crabmeat; sauté 2 minutes. Remove from heat, stir in green onions. Keep warm.
- 2
Make Hollandaise: In a stainless steel bowl set over simmering water, whisk egg yolks with lemon juice, water, and Creole mustard. Season with salt and cayenne. Whisk until pale yellow and slightly thick. Remove bowl and whisk in melted butter, 1 teaspoon at a time. Keep warm.
- 3
In a sauté pan, melt 1 tablespoon butter. Add asparagus, season, and sauté 2 minutes. Remove and keep warm.
- 4
Place each veal cutlet between plastic wrap and pound very thin. Season with salt and cayenne. Dredge in seasoned flour.
- 5
In a large sauté pan over medium heat, melt remaining 2 tablespoons butter. Pan-fry veal 1 minute per side. Remove from heat.
- 6
Lay 2 veal pieces per plate. Spoon Hollandaise over veal. Place 4 asparagus spears on each plate. Add a spoonful of mushroom crab relish on top. Garnish with lemon slices and parsley.