One of my wife’s favorite meals is panéed veal. So, here is a dish from the best restaurant in New Orleans, Commander’s Palace. Marcelle Bienvene was a catering director at Commander’s. She is a very accomplished writer. She has authored and coauthored numerous cookbooks. This dish is a Ceole version of veal Oscar. The veal is sauteed and topped with a marvelous mixture of fresh lump crabmeat, green onions, shallots, Worcestershire sauce, and hollandaise sauce. In season, asparagus makes a perfect accompaniment.
8 Veal cutlets, 3 ounces each
All-purpose Flour for dredging
2 tablespoons unsalted Butter
1/2 cup finely sliced Green Onions
2 medium Shallots, finely chopped
1 cup fresh Lump Crab Meat, shells carefully removed
2 teaspoons Worcestershire sauce
1 cup Hollandaise sauce. ( See Blog post 1/11/2011)
Pound cutlets 1/4 inch thick between two pieces of parchment or waxed paper. Season with Creole Shake and dredge lightly in flour. Heat butter in a saute pan. When it is bubbling, add veal and saute until golden brown on both sides, turning once. Remove veal and keep warm. To the hot butter remaining in the pan, add green onions, shallots, crab meat, and Worcestershire sauce. Cook, stirring, for one minute.
To serve: Arrange veal on a warm serving plate. Ladle the sauce in saute pan over the veal and top with hollandaise sauce.
Creole Cajun Chef’s Creole Shake