Bearnaise Sauce ("Cooking Light")
INGREDIENTS:
1/4 ts Salt 1/2 lb Fresh lump crabmeat, drained
1/4 ts Pepper 1 ea Lemon, halved and seeded
1/2 lb (12 slices) veal scalloppine 1 lb Fresh asparagus, trimmed and
3 T All-purpose flour . steamed
2 T Reduced-calorie margarine, Bearnaise Sauce
. divided Fresh tarragon sprigs (opt.)
Vegetable cooking spray
1/4 ts Salt 1/2 lb Fresh lump crabmeat, drained
1/4 ts Pepper 1 ea Lemon, halved and seeded
1/2 lb (12 slices) veal scalloppine 1 lb Fresh asparagus, trimmed and
3 T All-purpose flour . steamed
2 T Reduced-calorie margarine, Bearnaise Sauce
. divided Fresh tarragon sprigs (opt.)
Vegetable cooking spray
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.
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.