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Veal Oscar

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Veal Oscar


¼ teaspoon salt
¼ teaspoon pepper
12 slices veal tenderloin (about 1/2 pound)
3 tablespoons all-purpose flour
2 tablespoons reduced-calorie margarine, divided
Spray for cooking vegetables
½ pound fresh crab meat, drained
1 lemon, halved and seeded
1 pound fresh asparagus, sliced and steamed
Béarnaise Sauce
Sprigs of fresh tarragon (optional)

To make

"Veal Oscar" is a delicious dish that includes pan-fried veal tenderloin with fried crab meat and bearnaise sauce, as a rule, contains a lot of fat and calories. This lightweight veal oscar is a delicious alternative for those who care about their health.
Sprinkle the veal with salt and pepper. Combine the veal and flour in a large zippered plastic bag; close the bag and shake to coat the veal in flour.Melt 1 tablespoon margarine in a large nonstick skillet over medium-high heat. Add half of the veal and cook for 1 minute on each side or until lightly browned. Remove the veal from the pan; set aside and keep warm. Repeat with the remaining 1 tablespoon margarine and veal. Remove any drips from the pan.Brush the pan with cooking spray and set it on medium heat. Add the crab meat and simmer for 1 minute or until warmed through. Squeeze the lemon halves over the crab meat and mix well; remove from the heat and set aside.Arrange 3 slices of veal and a quarter of steamed asparagus on each of 4 serving plates. Spread the crab meat evenly over the veal and pour 3 tablespoons of Bearnaise sauce over each serving. If desired, garnish with sprigs of fresh tarragon. Serve with angel hair pasta.
  Views: 37
  Published: 11/20/2023 7:49 PM

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