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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Veal oscar, an indulgent entree featuring pan-seared veal scaloppine topped with sauteed crabmeat and Béarnaise sauce, is typically very high in fat and calories. This lightened veal oscar is a delicious alternative for health-conscious cooks. Ingredients:
1/4 teaspoon salt |
1/4 teaspoon pepper |
12 slices veal scaloppine (about 1/2 pound) |
3 tablespoons all-purpose flour |
2 tablespoons reduced-calorie margarine, divided |
vegetable cooking spray |
1/2 pound fresh lump crabmeat, drained |
1 lemon, halved and seeded |
1 pound fresh asparagus, trimmed and steamed |
béarnaise sauce |
fresh tarragon sprigs (optional) |
Directions:
1. Sprinkle salt and pepper over veal. Combine veal and flour in a large zip-top plastic bag; seal bag, and shake to coat veal with flour.
2. 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.
3. Coat skillet with cooking spray, and place over medium heat. Add the crabmeat, and sauté for 1 minute or until warm. Squeeze the lemon halves over crabmeat, and stir well; remove from heat, and set aside.
4. 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 tablespoons Béarnaise Sauce. Garnish with fresh tarragon sprigs, if desired. Serve with angel hair pasta.
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