Veal oscar

4 servings

Ingredients

Quantity Ingredient
¼ teaspoon Salt
¼ teaspoon Ground pepper
12 slices Veal scaloppine (about 1/2 pound)
3 tablespoons All-purpose flour
2 tablespoons Reduced calory margarine, divided
Vegetable cooking spray
½ pounds Fresh lump crabmeat, drained
Lemon, halved and seeded
1 pounds Fresh asparagus, trimmed and steamed
Bernaise sauce
Fresh tarragon sprigs
(optional)

Directions

Sprinkle the salt and pepper over the veal. Place the veal and the flour in a large zip-top plastic bag. Seal the bag and shake to coat the veal with flour.

Melt 1 tablespoon of the margarine in a large nonstick skillet over medium heat. Add half of the veal and cook for 1 minute on each side, until browned. Remove the veal from the skillet, set it aside and keep it warm. Repeat with the remaining margarine and veal. Wipe the drippings from the skillet with paper towels.

Coat the skillet with vegetable cooking spray and place over medium heat. Add the crabmeat and saute for 1 minute or until warm. Squeeze the juice from the lemon halves over the crabmeat and stir well.

Remove from the heat and set aside.

Place 3 slices of veal and one quarter of the steamed asparagus on each of 4 serving plates. Spoon the crabmeat evenly over the veal and top each serving with 3 tablespoons of Bernaise Sauce 2. If desired, garnish with fresh tarragon sprigs.

Makes 4 servings.

Calories 273 (39% from Fat); Protein 28⅒ g; Fat 11⅘ g (Sat 4.3 g, Mono 3⅗ g, Poly 2⅒ g); Carbohydrate 15⅗ g; Fiber 1.3 g; Cholesterol 116 mg; Iron 3⅕ mg; Sodium 436 mg; Calcium 188 mg.

NOTE: "Traditional Veal Oscar contains about 725 calories and 60 grams of fat, with 74% of calories from fat. Ours contains a fraction of the calories and fat, with 39% of calories from fat. We suggest serving it with ½ cup angel hair pasta to lower each serving to the recommended 30% of calories from fat." [Frazzled Gourmet; Recipe by Elizabeth J. Taliaferro] [Cooking Light, January/February 1995] Posted by Fred Peters.

Submitted By FRED PETERS On 01-06-95

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