Add olive oil, asparagus and crab.

In a shallow dish combine flour, salt and pepper; Saute cutlets over moderately high heat for 4 minutes on each side, until lightly browned. Stir in crab and asparagus to warm through.

Combine 1/4 cup flour, salt and pepper;

It is a good idea to begin creating the plates individually for the veal oscar; Spoon crab and asparagus mixture over veal and spoon sauce over top to coat. Blanch asparagus tips in simmering water, drain and set aside.

Veal oscar recipe courtesy tyler florence food network show:

Coat the veal in the flour mixture. In a saucepan over medium heat, melt 1 tbsp of butter and fry cutlets 3 minutes each side until golden brown;. Then, dredge the veal cutlets in flour, and saute them in a pan over butter until they are cooked as well.

From the food lover's companion, fourth edition by sharon tyler herbst and ron herbst.

In a shallow dish combine flour, salt and pepper; Heat butter and oil over medium high heat in large skillet. Place the wine, vinegar, tarragon, shallots, pepper and sugar in a small saucepan.

Full recipe belowthe famous veal oscar is a lesson in indulgence:

Season both sides of the cutlets with salt and pepper and add them to the skillet. Season veal cutlets with salt and pepper dredge in flour and shake excess flour, in a large skillet add 1 tbsp. 1/4 cup (60 ml) dry white wine.