Turkey a la Oscar

Turkey a la Oscar

Sadie 4

"This is a creative way to serve turkey. Asparagus and shrimp drowned in hollandaise sauce make a rich and exciting topping."

Ingredients 30 m {{adjustedServings}} servings 230 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 230 kcal
  • 12%
  • Fat:
  • 6.3 g
  • 10%
  • Carbs:
  • 6.4g
  • 2%
  • Protein:
  • 37.3 g
  • 75%
  • Cholesterol:
  • 119 mg
  • 40%
  • Sodium:
  • 363 mg
  • 15%

Based on a 2,000 calorie diet

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  • Prep

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  1. Place the water and asparagus in a saucepan, and bring to a boil over medium heat. Cook covered 5 minutes. Remove cover and cook 1 or 2 minutes, until tender. Drain and set aside, but keep warm.
  2. Melt the margarine in a skillet over medium-high heat. Cook the turkey cutlets 2 to 3 minutes on each side, or until browned and no longer pink on the inside. Remove turkey from the pan and set aside.
  3. Add the garlic and shrimp to the already heated skillet. Cook over medium-high heat 1 or 2 minutes, stirring constantly until the shrimp is heated through.
  4. Prepare hollandaise sauce according to package directions.
  5. Place each turkey cutlet on a plate. Top with the asparagus and shrimp. Spoon hollandaise sauce over all.
Tips & Tricks
How to Make Turkey Chili

Make easy, hearty turkey chili with your leftover Thanksgiving turkey.

How to Deep Fry a Turkey

See a fast method to get crispy turkey skin and juicy meat.


  • Note
  • When using leftover turkey, simply reheat until heated through, and skip the cooking step. Crabmeat may be substituted for shrimp.
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Reviews 17

  1. 20 Ratings


This was just incredible for a number of reasons. First, it's super easy and takes mere minutes to prepare. Second, it makes for a beautiful and impressive presentation. Third, this is great for those watching their carbs. And last, it's delicious! I used turkey cutlets, but I think pounded flat chicken breasts would be better (hubby disagrees vigorously on this point, preferring the turkey). I browned them, for just a couple of minutes, in a mixture of olive oil and butter and, of course, the minced garlic. I used fresh asparagus rather than frozen. Most important, for the sauce, I used part milk, part water, and added some fresh lemon juice, which I think gave it a huge boost in flavor, as well as a little tang. I had debated adding some fresh tarragon to make it a Bearnaise sauce (since I have it growing in my garden anyway) and really wish I would have. The good thing is that I can always try that next time, since I WILL be making this again. Too easy and too good not to! I garnished this with a sprinkle of finely chopped parsley and the result was a dish worthy of serving to company.


What a great idea! I made this as directed except I used 1 lb fresh asparagus for 4 people instead of the frozen. The finished producut looks especially impressinve! We were not that impressed with the texture of the turkey cutlets, so next time I'll use boneless, skinless chicken breasts pounded thin. Thanks for and easy impressive recipe!


My husband and I loved this dish!! I followed the recipe exactly. I served it with salad and crispy bread. Looks Great! Will make again!! Thanks.