Veal Marcelle (Emeril Lagasse) Recipe

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Veal Marcelle (Emeril Lagasse)
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Ingredients
16
Count
Nutrition
965
Calories
Total time
35
Minutes
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Ingredients:

Directions:

  1. One at a time, place the veal medallions between 2 sheets of plastic wrap and pound with the flat side of a meat mallet until 1/8-inch thick. Season the veal on both sides with 1 teaspoon each of the salt and pepper. Place the flour in a shallow dish. One at a time, dredge the veal medallions in the flour, and shake to remove any excess.
  2. Heat 3 tablespoons of the oil in a large skillet over medium-high heat. Add 3 or 4 of the medallions and cook until golden, about 1 minute per side. Remove from the pan. Cook the remaining medallions, adding more oil as needed.
  3. Discard any oil remaining in the pan, and melt 2 tablespoons of the butter over medium-high heat. Add the mushrooms and green onions and cook, stirring, until wilted, 3 to 5 minutes. Add the crabmeat and the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook, stirring gently, until warmed through, about 1 minute.
  4. Meanwhile, in a large skillet, melt the remaining 1 teaspoon butter over medium-high heat. Add the asparagus and toss until heated through, about 1 minute.
  5. To serve, shingle 3 medallions alternately with the crabmeat mixture on each of 4 plates. Top each serving with 4 asparagus spears and drizzle with the hollandaise sauce. Serve immediately.
  6. Hollandaise Sauce:
  7. 1/2 cup melted clarified butter or 8 tablespoons (1 stick) unsalted butter, melted
  8. In the top of a double boiler or in a large heatproof bowl set over a pot of simmering water, whisk the egg yolks with the water until thick and pale yellow, removing the pan or bowl from the heat as needed to prevent the eggs from overcooking. Gradually add the butter, whisking constantly until thickened. Add the remaining ingredients and whisk well to blend. Adjust the seasoning, to taste.
  9. Remove from the heat and cover to keep warm until ready to serve. (Or, place in a bowl set over a pot of warm water and cover; stir occasionally.)
  10. Yield: 1 cup
  11. Contains Raw Eggs: The Food Network Kitchen suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 965.19 Kcal (4041 kJ)
Calories from fat 654.99 Kcal
% Daily Value*
Total Fat 72.78g 112%
Cholesterol 512.64mg 171%
Sodium 1264.89mg 53%
Potassium 623.09mg 13%
Total Carbs 25.68g 9%
Sugars 4.06g 16%
Dietary Fiber 3.4g 14%
Protein 54.52g 109%
Vitamin C 8mg 13%
Vitamin A 0.1mg 2%
Iron 4.4mg 24%
Calcium 68.4mg 7%
Amount Per 100 g
Calories 177.44 Kcal (743 kJ)
Calories from fat 120.42 Kcal
% Daily Value*
Total Fat 13.38g 112%
Cholesterol 94.25mg 171%
Sodium 232.54mg 53%
Potassium 114.55mg 13%
Total Carbs 4.72g 9%
Sugars 0.75g 16%
Dietary Fiber 0.62g 14%
Protein 10.02g 109%
Vitamin C 1.5mg 13%
Iron 0.8mg 24%
Calcium 12.6mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 24.7
    Points
  • 26
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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