Veal Oscar

recipe
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. 

 

Yield:

4 servings

Recipe from

Cooking Light

Nutritional Information

Calories 273
Caloriesfromfat 39 %
Fat 11.8 g
Satfat 4.3 g
Monofat 3.6 g
Polyfat 2.1 g
Protein 28.1 g
Carbohydrate 15.6 g
Fiber 1.3 g
Cholesterol 116 mg
Iron 3.2 mg
Sodium 436 mg
Calcium 188 mg

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
Fresh tarragon sprigs (optional)

Preparation

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.

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 sauté 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 tablespoons Béarnaise Sauce. Garnish with fresh tarragon sprigs, if desired. Serve with angel hair pasta.

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.

Elizabeth J. Taliaferro,

Cooking Light

January 1995
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