- 4 Ontario veal scaloppine, about 200 g
- 1/4 cup (60 mL) all purpose flour
- 1/4 tsp (1 mL) each salt and pepper
- 2 tbsp (30 mL) each butter and canola oil
- 1/3 cup (75 mL) dry white wine
- 1 cup (250 mL) cooked crab meat
- 1 cup (250 mL) chopped cooked asparagus
- 1/3 cup (75 mL) butter, divided
- 1 small shallot, minced
- 1/4 cup (60 mL) dry white wine
- 2 tbsp (30 mL) white wine vinegar
- 1 tbsp (15 mL) each chopped fresh parsley and basil
- 2 egg yolks
- Pinch salt
Sauce: In a small skillet, heat 1 tbsp (15 mL) of the butter over medium heat. Cook shallot for 1 minute. Add wine and vinegar; boil until reduced by half. Reduce heat to low and whisk in egg yolks, one at a time until smooth. Remove from heat.
Melt remaining butter and drizzle into egg mixture while whisking. Stir in parsley and basil and keep warm.
Combine flour, salt and pepper in a shallow dish. Dredge veal cutlets well, shaking off excess.
Heat butter and oil over medium high heat in large skillet. Brown veal on both sides and place on platter. Add wine and simmer to deglaze pan. Stir in crab and asparagus to warm through.
Spoon crab and asparagus mixture over veal and spoon sauce over top to coat.
Tip: If egg mixture looks like its splitting or separating, simply whisk vigorously to bring it back together.
You can use your favourite seafood like lobster or shrimp for the crab or a combination of them all. Imitation crab would also work here as well.