Veal Chop Oscar with Phillippi Creek Village Oyster Bar

Veal Chop


  • 2 each, 16 oz French veal chops
  • 8 oz king crab meat

Veal Marinade:

  • 1 cup olive oil
  • To taste salt
  • To taste pepper
  • ½ bunch basil, leaves only, minced
  • ½ bunch Italian parsley, leaves only, minced
  • 3 sprigs thyme, leaves only, minced
  • 3 sprigs oregano, leaves only, minced
  • 6 cloves garlic, peeled, minced
  • ½ lemon, peeled, segments only

Mix all ingredients together in blender. Set aside until ready to cook veal chops.

When ready to cook chops, rub in marinade, sear in a cast iron pan and finish in preheated oven at 400 degrees to desired temperature.


  • ¼ cup red wine vinegar
  • 1 small shallot, peeled, chopped
  • 1 tbsp tarragon, leaves only, chopped
  • 12 tbsp salted, clarified butter
  • 2 oz warm water
  • 2 each egg yolks
  • To taste sea salt
  • To taste tabasco

Reduce red wine vinegar, shallots and tarragon.

In a bain marie, temper egg yolks and slowly add warm water. Transfer egg mixture to blender. On med/high speed, add vinegar mixture, tabasco, salt & pepper. Last and very slowly, add clarified butter until it reaches a mayonnaise type consistency.

Top veal chop with king crab meat and bearnaise. Serve with roasted asparagus.


Yields approx. 2 servings

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