1 1/2 lb. veal tenderloin, well trimmed
1/4 c. all-purpose flour
3/4 tsp. salt
Dash pepper
12 oz. fresh crab legs, shelled
2 tbsp. all-purpose flour
1 well beaten egg
1/2 c. soft bread crumbs
1/4 c. butter
1/2 c. sauterne
1 c. Bearnaise Sauce

Cut tenderloin into 9 pieces. Flatten slightly with mallet. Combine 1/4 cup flour, salt and pepper; coat pieces of veal. Dip crab meat in 2 tablespoons flour, then in beaten egg and finally in bread crumbs. Set aside.

Preheat electric skillet to 300 degrees. Fry veal in 2 tablespoons of the butter until golden brown, about 10 minutes. Remove to warm platter. Splash hot skillet with sauterne; simmer 1 minute. Pour over veal. Place veal, uncovered, in low oven to keep warm. Prepare Bearnaise Sauce; keep warm.

In another skillet fry crab in remaining 2 tablespoons butter until brown, about 5 minutes. Remove from heat; keep warm. To serve, place 1 heaping teaspoon Bearnaise Sauce over each piece of veal; top with crab. Pass remaining sauce. Serves 4-6.

If fresh crab legs or crab meat are not available, use 1 (6 ounce) package frozen king crab meat, thawed.