Veal oscar (cooking light) (see also "bearnai
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]mw۶\ 9{ EQ򋺉4ݓfw$$d3IQ6"߀<`<{A2Ȼ8{y?<'?%%~y/:8 )C[VU%f?XǻBinΨB:cu8J=x9X0aC,˹HNmEĉd(H$Kd-?-HICc˽k'Yb3AguAu^7Jy]NV̼$ kNھ|ys?Y+a#,h3yRș;r=.%Xt ɠCU,2iES݌99B6E$=T9XJC|'yH|Q)ϳ"G-Cu?V2bw $B(F>:%Ϟ?u,uJ= FXx`(׹dqiMiZ 뛄wMN̒"7#(FdI葻=eJh?s& q>4݄8BO!L9O&Gw0!Sw P?3͂E"gi+R [BSڿcË}|*W?q\w }hpL"}E4az/*4%R#ddKEvTk x~]Y@Q?$_\h5Z- AST.>< ?y]|,Xn],OVs&"vI*CKvQ[b'=<}ӟ=o'.O) 54Elˮ.=MJ(ɇ3;'.bpjEl΁ee,"2p"֏?E ,%E: j]nf\Zuj rv[qY .XM$!.VBm̍j)*`u+hOO ń*<[W1."@uqxT|ÇHI)#L{ʋ΍AB#{AdLYbUq81UWM)n? !nS@$ⴀ 'O3ÀG;x|Q:FF-}-˙}\];MQW ` UĒ\aglM].k#V4a]yں 4[ ZmzjmTJ%ziIX|Z(ߺT6)g"sS42כʎUlݎ~;gr=!PyMٹ m}ϴ=)bwlnJ3U`h5C}+沑^mP[4_L %v+ϽH N˽C*ɿHz/@R MWқ!mA$S;HST\dxԽ ~tѬCdKvZUnHXLXmgwÝ~\NEGF0p=t;.;ʼ^‡p鮡ayƗ9w!  ,>@F& jٶt#<eb 8l4oCT.2!bgR[ T[;6f$D2H<=@v1PAi!AxN4263":15C#4}TV‘#P|b 'Ʒӌ>רM62"çjc}&ST{&pZkI=@-5>dRرVgMCX!Q& [p>b,] ۈN1r|}38&06 :f@XHT/XP >Mꄙzx&0(Ct:޵I3,6l#&Zd:}g2fY`Mcî}f"|=Hwguq16 xB6li_B }=d`cAf@,2g+,|7)Bo2 q$B/S߭QʓerL۸ d4W|ӌ|H˞$F@ m#0#H0o&E, Z;&PZGe XLo&c26&68)LP#_me#6#,c/} 3olvwxabdgCn+#JvY6#6I#-gKT.%#-wai?8JXR #5[G2!ip,s|xujml\^62 -yV4KM99ژ@hmOS#,-F&q -M! `R' HwM L@leq ߾me]vE(iD=ZdQWH2=0ϲɗA,4:9j:, eLfJΌ@|0\KpOkyI^G+hrMA̚,}{~cK#k4#T6 ;_}Uw.Os٩=OmUPvL; ~f֬Ne;ޥVvjJ Hj)OvZ޷yE{bp E&VHU-[C#n,nr=I*wLU)8຋
Veal oscar (cooking light) (see also "bearnai
  Veal    Low Fat  
Last updated 10/4/2011 8:28:26 PM. Recipe ID 63532. URL: http://thcbbs.com/food/63000/63532-vealoscarcookinglightseealsobearnai.htm
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      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.
  
  




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Recipe ID 63532 (Apr 03, 2005)

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