Veal Oscar

[Joyce]

I am looking for a recipe for Veal Oscar. It is from J/F 95, however is not in the 1996 anuual recipe book. I have been told it is in the complete C/L. I would appreciate if someone could post this for me. Thanks

[Laura B]

Here you go!


* Exported from MasterCook *

Veal Oscar

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cooking Light 1995 Meats


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 pound veal scaloppine -- (12 slices)
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
Bearnaise Sauce -- (recipe follows)
Fresh tarragon sprigs -- (optional)

INGREDIENTS FOR BEARNAISE SAUCE:
1/2 cup thinly sliced shallots -- (2 ounces)
3 tablespoons dry white wine
2 tablespoons white wine vinegar
1 teaspoon dried tarragon
Dash salt
Dash pepper
2/3 cup low-fat sour cream

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.

INSTRUCTIONS FOR BERNAISE SAUCE:
Combine the first 6 ingredients in a small, heavy saucepan; bring to a boil, and cook 1 minute. Strain mixture, reserving liquid; discard solids. Return liquid to saucepan; stir in sour cream. Place over low heat, and cook 1 minute or until warm, stirring frequently.

Yield: 3/4 cup (serving size: 3 tablespoons)

Source:
"Cooking Light, Jan/Feb 1995, page 95"
Copyright:
"© Cooking Light"

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Per Serving (excluding unknown items): 267 Calories; 9g Fat (32.5% calories from fat); 26g Protein; 18g Carbohydrate; 2g Dietary Fiber; 99mg Cholesterol; 466mg Sodium. Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates.

Serving Ideas : Serve with angel hair pasta.

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. To serve, 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.
Nutr. Assoc. : 0 0 5416 0 0 0 2925 0 2085 2130706543 2130706543 0 1358 0 0
0 0 0 0

[Joyce]

Laura, thanks ever so much...didn't realize it was so long. Looks like you had it on disk though. Can't wait to try it. I wonder if it can save all those calories and still taste good!!