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.