Veal Oscar (cooking Light) (see Also "bearnai Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1/4 tsp: Salt,
1/4 tsp: Pepper,
1/2 lbs: , (12 slices) veal scalloppine
3 tbsp: All-purpose flour,
2 tbsp: Reduced-calorie margarine,
. divided,
Vegetable cooking spray,
1/2 lbs: Fresh lump crabmeat, drained
1 each: Lemon, halved and seeded
1 lbs: 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.
Source from luhu.jp
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.
Source from luhu.jp