VEAL OSCAR (COOKING LIGHT) (SEE ALSO "BEARNAI

      Title: VEAL OSCAR (COOKING LIGHT) (SEE ALSO "BEARNAI
  Categories: Veal, Low fat??, Iris
       Yield: 4 Servings
  
     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, 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.
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