Veal Oscar

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

• Ready In: 25 mins
• Serves: 4

Ingredients

• 1⁄4 teaspoon salt
• 1⁄4 teaspoon pepper
• 12  slices  veal scallopini
• 3  tablespoons all-purpose flour
• 2  tablespoons butter, divided
•  cooking spray
• 1⁄2 lb lump crabmeat, drained
• 1  lemon, halved and seeded
• 1  lb asparagus, steamed
•  fresh tarragon sprig (optional)

• Bearnaise Sauce

• 1⁄2 cup shallot, thinly sliced
• 3  tablespoons dry white wine
• 3  tablespoons white wine vinegar
• 1  teaspoon dried tarragon
• 1  dash salt
• 1  dash pepper
• 2⁄3 cup sour cream

Directions

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