| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Grains | Meat | 4 | Servings | |
INGREDIENTS
| 1/4 | ts | Salt |
| 1/4 | ts | Pepper |
| 1/2 | lb | Veal scalloppine; 12 slices |
| 3 | tb | All-purpose flour |
| 2 | tb | Reduced-calorie margarine; divided |
| Vegetable cooking spray | ||
| 1/2 | lb | Fresh lump crabmeat; drained |
| 1 | Lemon; halved and seeded | |
| 1 | lb | Fresh asparagus; trimmed and steamed |
| Bearnaise sauce | ||
| Fresh tarragon sprigs (optional) |
INSTRUCTIONS
Date: Fri, 17 May 1996 11:41:14 -0500 From: pickell@cyberspc.mb.ca (S.Pickell) 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. MM-RECIPES@IDISCOVER.NET MEAL-MASTER RECIPES LISTSERVER MM-RECIPES DIGEST V3 #137 From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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