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    You are in: Home / Recipes / Veal Oscar Recipe
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    Veal Oscar

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    lazyme's Note:

    I've been saving this recipe from Cooking Light for years. One of these days, I'll actually make it!

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    Ingredients:

    Servings:

    Units: US | Metric

    Bearnaise Sauce

    Directions:

    1. 1
      Sprinkle salt and pepper over veal.
    2. 2
      Combine veal and flour in a large zip-top plastic bag; seal bag, and shake to coat veal with flour.
    3. 3
      Melt 1 tablespoon butter in a large nonstick skillet over medium heat.
    4. 4
      Add half of veal, and cook for 1 minute on each side or until browned.
    5. 5
      Remove veal from skillet; set aside, and keep warm.
    6. 6
      Repeat with remaining 1 tablespoon butter and veal.
    7. 7
      Wipe drippings from skillet.
    8. 8
      Coat skillet with cooking spray, and place over medium heat.
    9. 9
      Add the crabmeat, and saute for 1 minute or until warm.
    10. 10
      Squeeze the lemon halves over crabmeat, and stir well; remove from heat, and set aside.
    11. 11
      Place 3 veal slices and 1/4 of the steamed asparagus on each of 4 serving plates.
    12. 12
      Spoon the crabmeat evenly over veal, and top each serving with 3 tablespoons Bearnaise Sauce.
    13. 13
      Garnish with fresh tarragon sprigs, if desired.
    14. 14
      BEARNAISE SAUCE:.
    15. 15
      Combine the first 6 ingredients in a small heavy saucepan; bring to a boil, and cook 1 minute.
    16. 16
      Strain mixture, reserving liquid; discard solids.
    17. 17
      Return liquid to saucepan; stir in sour cream.
    18. 18
      Place over low heat, and cook 1 minute or until warm, stirring frequently.

    Browse Our Top Crab Recipes

    Ratings & Reviews:

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    Nutritional Facts for Veal Oscar

    Serving Size: 1 (267 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 271.2
     
    Calories from Fat 134
    49%
    Total Fat 14.9 g
    22%
    Saturated Fat 8.8 g
    44%
    Cholesterol 75.1 mg
    25%
    Sodium 479.4 mg
    19%
    Total Carbohydrate 17.9 g
    5%
    Dietary Fiber 3.7 g
    15%
    Sugars 1.6 g
    6%
    Protein 18.1 g
    36%

    The following items or measurements are not included:

    veal scallopini

    white wine vinegar

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