| 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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