Veal Oscar #2

4 Servings

Try this Veal Oscar #2 recipe, or post your own recipe for Veal Oscar #2

tell us

Be the first to submit a photo for this recipe. Win $100.00 by posting the best original food photo this month!

Recipe look good to you?

Veal Oscar #2 Ingredients

1/4 ts Salt	1/2 lb Fresh lump crabmeat; drained
1/4 ts Pepper	1 Lemon; halved and seeded
1/2 lb Veal scalloppine; 12 slices	1 lb Fresh asparagus; trimmed and
3 tb All-purpose flour	Bearnaise sauce
2 tb Reduced-calorie margarine;	Fresh tarragon sprigs
Vegetable cooking spray

Instructions for Veal Oscar #2

Date: Fri, 17 May 1996 11:41:14 -0500 From: pickell@cyberspc.mb.ca (S.Pickell) 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. MM-RECIPES@IDISCOVER.NET MEAL-MASTER RECIPES LISTSERVER MM-RECIPES DIGEST V3 #137 From the MealMaster recipe list. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: Cuisine: Uncategorized