Veal Oscar

• 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)

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 saute 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 Bearnaise Sauce. Garnish with fresh tarragon sprigs, if desired. Serve with angel hair pasta.
5. 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.

salt, pepper, veal scaloppine, allpurpose, margarine, vegetable cooking spray, lump crabmeat, lemon, fresh asparagus, tarragon sprigs

Taken from www.myrecipes.com/recipe/veal-oscar (may not work)