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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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I've been saving this recipe from Cooking Light for years. One of these days, I'll actually make it! Ingredients:
1/4 teaspoon salt |
1/4 teaspoon pepper |
12 slices veal scallopini |
3 tablespoons all-purpose flour |
2 tablespoons butter, divided |
cooking spray |
1/2 lb lump crabmeat, drained |
1 lemon, halved and seeded |
1 lb asparagus, steamed |
fresh tarragon sprig (optional) |
1/2 cup shallot, thinly sliced |
3 tablespoons dry white wine |
3 tablespoons white wine vinegar |
1 teaspoon dried tarragon |
1 dash salt |
1 dash pepper |
2/3 cup sour cream |
Directions:
1. Sprinkle salt and pepper over veal.
2. Combine veal and flour in a large zip-top plastic bag; seal bag, and shake to coat veal with flour.
3. Melt 1 tablespoon butter in a large nonstick skillet over medium heat.
4. Add half of veal, and cook for 1 minute on each side or until browned.
5. Remove veal from skillet; set aside, and keep warm.
6. Repeat with remaining 1 tablespoon butter and veal.
7. Wipe drippings from skillet.
8. Coat skillet with cooking spray, and place over medium heat.
9. Add the crabmeat, and saute for 1 minute or until warm.
10. Squeeze the lemon halves over crabmeat, and stir well; remove from heat, and set aside.
11. Place 3 veal slices and 1/4 of the steamed asparagus on each of 4 serving plates.
12. Spoon the crabmeat evenly over veal, and top each serving with 3 tablespoons Bearnaise Sauce.
13. Garnish with fresh tarragon sprigs, if desired.
14. BEARNAISE SAUCE:.
15. Combine the first 6 ingredients in a small heavy saucepan; bring to a boil, and cook 1 minute.
16. Strain mixture, reserving liquid; discard solids.
17. Return liquid to saucepan; stir in sour cream.
18. Place over low heat, and cook 1 minute or until warm, stirring frequently.
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