Veal Marcelle

Veal Marcelle is one of Emeril's signature dishes and is a tribute to Marcelle Bienvenu. Luscious veal medallions topped with crabmeat and mushrooms, Veal Marcelle is a perfect dish for special occasions.

Ingredients

6 tablespoons butter
4 cups sliced exotic mushrooms
Salt
Freshly ground black pepper
1 tablespoon minced garlic
1/2 pound lump crabmeat, picked over for shells and cartilage
1/4 cup chopped green onions
4 egg yolks
1 lemon, juiced
1 tablespoon water
1 tablespoon Creole mustard
Cayenne
1/2 pound butter, melted and warm
16 spears fresh thin fresh asparagus spears, blanched
8 veal loin cutlets (about 2 1/2 ounces each)
1 cup all-purpose flour
4 thin slices of fresh lemon
1 tablespoon finely chopped fresh parsley leaves

Instructions

Melt 3 tablespoons of the butter in a large skillet over medium heat. Add the mushrooms and season with salt and pepper. Cook, stirring, for 2 to 3 minutes. Add the garlic and crabmeat, and season with salt and pepper. Cook for 2 minutes. Remove from the heat and stir in the green onions. Set aside and keep warm. In a stainless steel bowl set over a pot of simmering water over medium heat, whisk the egg yolks with the lemon juice, water, and mustard. Season with salt and cayenne. Whisk the mixture until pale yellow and slightly thick. Be careful not to let the bowl touch the water. Remove the bowl from the pot and whisking vigorously, add the butter, 1 teaspoon at a time, until all is incorporated. Keep warm. In a large skillet pan, melt 1 tablespoon of the butter over medium heat. Add the asparagus. Season with salt and pepper. Cook for 2 minutes. Remove from the heat and keep warm.
Place each piece of veal between a sheet of plastic wrap. Using a meat mallet, pound out very thin. Season both sides of the veal with salt and pepper. Season the flour with salt and pepper. Dredge each piece of veal in the flour, coating each side completely. In another large skillet over medium heat, melt the remaining 2 tablespoons of butter. Add the veal and pan-fry for 1 minute on each side. Remove from the heat.
To serve, lay two pieces of the veal in the center of each plate. Spoon the Hollandaise over the veal. Lay four spears of asparagus over each plate of veal. Place a spoonful of the relish in the center of the asparagus. Garnish with the pieces of lemon and parsley.

Yield: 4 servings