Veal Oscar

Yield: 4 servings
Source: Complete Cooking Light Cookbook pg 326
CL Comments: Traditional Veal Oscar contains about 725 calories and 60g fat, with 74% of the calories from fat. Ours contains a fraction of the calories and fat, with 39% of calories from fat. We suggest serving it with 1/2 cup angel hair pasta to lower each serving to the recommended 30% of calories from fat.

Amy's Comments: I was not crazy about the sauce. Next time I make this I will try a different sauce on it. But Larry liked it and so did i (minus the sauce). Served with angel hair pasta tossed with a clove of minced garlic and some butter and parmesan cheese.


Main Ingredients:
1/4 tsp salt
1/4 tsp pepper
12 slices veal scaloppini (about 1/2 lb)
3 tbsp all-purpose flour
2 tbsp reduced-calorie margarine, divided
cooking spray
1/2 lb fresh lump crabmeat, drained
1 lemon, halved and seeded
1 lb fresh asparagus, trimmed and steamed
Bernaise Sauce (recipe follows)
Fresh tarragon sprigs (optional)

Bearnaise Sauce:
1/2 cup thinly sliced shallots
3 tbsp dry white wine
2 tbsp white-wine vinegar
1 tsp dried tarragon
dash of salt
dash of black pepper
2/3 cup low-fat sour cream


  1. Sprinkle salt and pepper over veal. Combine veal and flour in a large zip-top plastic bag; seal bag, and shake to coat veal.
  2. Melt 1 tablespoon margarine in a large nonstick skillet over medium heat. Add half of veal, and cook 1 minute on each side or until browned. Remove veal from pan; and keep warm. Repeat with 1 tbsp margarine and remaining veal. Wipe drippings from pan.
  3. Coat pan with cooking spray, and place over medium heat. Add crabmeat, and sauté 1 minute or until warm. Squeeze lemon halves over crabmeat; stir until well-blended. Remove from heat.
  4. To prepare the sauce: Combine first 6 sauce ingredients (shallots through pepper) in a small, heavy saucepan; bring to a boil and cook 1 minute. Strain mixture through a sieve into a bowl. Discard solids. Return liquit to saucepan, stir in sour cream. Place over low heat, and cook 1 minute or until warm, stirring frequently.
  5. Place 3 veal slices and 1/4 of the steamed asparagus on each of 4 serving plates. Spoon crabmeat evenly over veal, and top each serving with 3 tbsp Bearnaise sauce. Garnish with fresh tarragon sprigs, if desired. Serve with angel hair pasta, if desired


Healthy Units: 6 per serving
(including the sauce) Calories 273; Fat 11.8g; Protein 28.1g; Carb 15.6g; Fiber 1.3g; Chol 116mg; Iron 3.2mg; Sodium 436mg; Calcium 188mg

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