Veal oscar (cooking light) (see also \"bearnai
4 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
¼ | teaspoon | Salt |
¼ | teaspoon | Pepper |
½ | pounds | (12 slices) veal scalloppine |
3 | tablespoons | All-purpose flour |
2 | tablespoons | Reduced-calorie margarine, |
. divided | ||
Vegetable cooking spray | ||
½ | pounds | Fresh lump crabmeat, drained |
1 | each | Lemon, halved and seeded |
1 | pounds | Fresh asparagus, trimmed and |
. steamed | ||
Bearnaise Sauce | ||
Fresh tarragon sprigs (opt.) |
Directions
Sprinkle salt and pepper over veal. Combine veal and flour in a large zip-top plastic bag, and shake to coat veal with flour.
Melt 1 tablespoon of margarine in a large nonstick skillet over medium heat. Add half of veal and cook for 1 minute on each side or until browned. Remove veal from skillet; set aside and keep warm. Repeat with remaining 1 tablespoon margarine and veal. Wipe drippings from skillet.
Coat skillet with cooking spray and place over medium heat. Add the crabmeat and saute for 1 minute or until warm. Squeeze the lemon halves over crabmeat and stir well; remove from heat and set aside.
Place 3 veal slices and one-fourth of the steamed asparagus on each of 4 serving plates. Spoon the crabmeat evenly over veal, and top each serving with 3 tablesppons Bearnaise Sauce. Garnish with fresh tarragon sprigs, if desired. Serve with angel hair pasta.
CALORIES 273 (39% from fat); PROTEIN 28.1g; FAT 11.8g (sat 4.3g, mono 3.6g, poly 2.1g); CARB 15.6g; FIBER 1.3g; CHOL 116mg; IRON 3.2mg; SODIUM 436mg; CALC 188mg.
From "Cooking Light" magazine, Jan/Feb 1995.
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