Deluxe veal oscar


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Preparation Time:
10 Min
Serves:
4
Difficulty:
Easy
Cost:
cost recipe

Main Ingredients:

See below ingredients and instructions of the recipe


Cooking Preparation of the Recipe:

1/4 t Salt 1/2 lb Fresh lump crabmeat, drained
1/4 t Ground pepper Lemon, halved and seeded
12 sl Veal scaloppine (about 1/2 1 lb Fresh asparagus, trimmed and
-pound) -steamed
3 tb All-purpose flour Bernaise sauce
2 tb Reduced calory margarine, Fresh tarragon sprigs
-divided (optional)
Vegetable cooking spray

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 28.1 g; Fat 11.8 g (Sat 4.3 g,
Mono 3.6 g, Poly 2.1 g); Carbohydrate 15.6 g; Fiber 1.3 g;
Cholesterol 116 mg; Iron 3.2 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 1/2 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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