Veal oscar (cooking light) (see also "bearnai

Yield: 4 Servings

Ingredients:

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 ea Lemon halved and seeded
1 lb Fresh asparagus

Instructions:

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.