Title: Veal Oscar (Cooking Light) (See Also "Bearnaise Sauce")
Categories: Veal Lowfat Irish
Yield: 4 Servings

1/4	ts	Salt
1/4	ts	Pepper
1/2	lb	(12 slices) veal scalloppine
3	tb	All-purpose flour
2	tb	Reduced-calorie margarine,
		. divided
		Vegetable cooking spray
1/2	lb	Fresh lump crabmeat, drained
1		Lemon, halved and seeded
1	lb	Fresh asparagus, trimmed and
		. steamed
		Bearnaise Sauce
		Fresh tarragon sprigs (opt.)

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. By fatfree-request@fatfree.com on Jun 16, 1997

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