Serves people

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Veal Marcelle


  • 8 slices veal , about 3 oz, each
  • Creole seasoning
  • All-purpose flour
  • 3 Tbs. butter
  • 1/2 cups green onions, thinly sliced
  • 2 medium shallots, chopped
  • 1 cup jumbo lump crabmeat
  • 2 tsp. Worcestershire sauce
  • 1 cup hollandaise


Pound the veal between two sheets of plastic wrap. Season with meat seasoning and coat very lightly with flour.

Heat the butter in a skillet until it bubbles. Add the veal and cook until golden brown on both sides, turning once. This happens quickly; don't overcook.

Remove the veal and keep it warm. Add the green onions, shallots, crabmeat, and Worcesterhisre to the pan. Stir while cooking for about a minutes.

Place two slices of veal on each plate and divide the pan contents among them. Top with hollandaise and serve immediately.