Rating: 5 stars
1 Ratings
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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. 

Recipe by Cooking Light January 1995


Recipe Summary

4 servings


Ingredient Checklist


Instructions Checklist
  • 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.

Chef's Notes

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.

Nutrition Facts

273 calories; calories from fat 39%; fat 11.8g; saturated fat 4.3g; mono fat 3.6g; poly fat 2.1g; protein 28.1g; carbohydrates 15.6g; fiber 1.3g; cholesterol 116mg; iron 3.2mg; sodium 436mg; calcium 188mg.