VEAL MARCELLE

Ingredients:

• 8 slices veal (scaloppine), about 1½ lb.
• Salt
• Freshly ground black pepper
• 3 Tbsp. flour
• 1 egg
• ¼ cup milk
• 3 Tbsp. peanut, vegetable, or corn oil
• 3 Tbsp. butter, divided
• 1½ cups thinly sliced mushrooms
• ½ cup chopped green onions (green part only)
• ½ lb. lump crab meat
• 1 cup Bearnaise sauce
• ½ tsp. Worcestershire sauce
• 8 cooked asparagus spears (preferably white asparagus, heated)

Instructions:

1. Pound the veal lightly with a flat mallet. Sprinkle veal with salt and pepper and dredge in flour, shaking off excess.
2. Beat the egg with milk in a shallow dish. Dip each piece of veal in the egg mixture and coat well.
3. Heat oil and 1 Tbsp. butter in a skillet. Sauté the veal, 2 or 3 pieces at a time, until golden on both sides.
4. In another skillet, heat the remaining 2 Tbsp. butter and add mushrooms. Cook until wilted, then add green onions and stir to blend.
5. Add the crab meat and cook, stirring gently, until heated through. Stir in Bearnaise sauce and Worcestershire sauce.
6. Arrange 2 slices of veal on each of 4 warm serving plates. Spoon equal portions of the crab mixture over the veal and garnish with asparagus spears.