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Ingredientes
- 1 1/2 pound veal tenderloin, well trimmed
- 1/4 c. all-purpose flour
- 3/4 teaspoon salt
- Dash pepper
- 12 ounce. fresh crab legs, shelled
- 2 tbsp. all-purpose flour
- 1 well beaten egg
- 1/2 c. soft bread crumbs
- 1/4 c. butter
- 1/2 c. sauterne
- 1 c. Bearnaise Sauce
Direcciones
- Cut tenderloin into 9 pcs. Flatten slightly with mallet. Combine 1/4 c. flour, salt and pepper; coat pcs of veal. Dip crab meat in 2 Tbsp. flour, then in beaten egg and finally in bread crumbs. Set aside.
- Preheat electric skillet to 300 degrees. Fry veal in 2 Tbsp. of the butter till golden, about 10 min. Remove to hot platter. Splash warm skillet with sauterne; simmer 1 minute. Pour over veal. Place veal, uncovered, in low oven to keep hot. Prepare Bearnaise Sauce; keep hot.
- In another skillet fry crab in remaining 2 Tbsp. butter till brown, about 5 min. Remove from heat; keep hot. To serve, place 1 heaping tsp. Bearnaise Sauce over each piece of veal; top with crab. Pass remaining sauce. Serves 4-6.
- If fresh crab legs or possibly crab meat are not available, use 1 (6 oz) package frzn king crab meat, thawed.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 103g | |
| Recipe makes 2 servings | |
| Calories 427 | |
| Calories from Fat 237 | 56% |
| Total Fat 26.86g | 34% |
| Saturated Fat 15.62g | 62% |
| Trans Fat 0.0g | |
| Cholesterol 154mg | 51% |
| Sodium 1264mg | 53% |
| Potassium 115mg | 3% |
| Total Carbs 37.54g | 10% |
| Dietary Fiber 1.9g | 6% |
| Sugars 1.92g | 1% |
| Protein 9.04g | 14% |
