Veal Oscar

{{Short description|Dish of veal or beef, crab, and sauce}}

File:Oscar schnitzel of veal at restaurant Mama Mozza, Kerava.jpg and assorted vegetables]]

Veal Oscar is a culinary creation served for the first time on September 18, 1897, and said to have been named in honor of Sweden's King Oscar II, who was especially partial to its ingredients.{{cite news|url=https://news.google.com/newspapers?nid=799&dat=19990329&id=cf5OAAAAIBAJ&sjid=ik4DAAAAIBAJ&pg=6110,4111527|title=Try New Wave Veal Oscar for fine spring or Easter dining|last=Beaulieu|first=Linda|date=March 29, 1999|work=AP|publisher=The Bryan Times|access-date=25 February 2014}} The dish consists of sauteed veal cutlets topped with crab (or occasionally lobster) meat, and an emulsified butter sauce such as Hollandaise or Béarnaise.{{cite web|url= https://www.thespruceeats.com/crab-oscar-steak-topping-335347 |title=Crab Oscar Steak Topping|last=Riches|first=Derrick|website=The Spruce Eats}} Traditionally, Veal Oscar is garnished with two white asparagus spears.{{cite book|last=Herbst|first=Sharon Tyler|title=Food Lover's Companion|year=2001|publisher=Barron's Educational Series, Inc.|location=Hauppauge, NY|isbn=0-7641-1258-9|pages=[https://archive.org/details/newfoodloverscom00herb/page/772 772]|url-access=registration|url=https://archive.org/details/newfoodloverscom00herb/page/772}}{{cite news|url=https://news.google.com/newspapers?nid=1350&dat=19790729&id=Bg0wAAAAIBAJ&sjid=iAIEAAAAIBAJ&pg=3781,908864|title=Veal Oscar|date=July 29, 1979|work=Toledo Blade|access-date=25 February 2014}} In modern times, the dish is often made with steak.