1/4 teaspoon salt
1/4 teaspoon ground pepper
12 slice veal scaloppine (about 1/2 pound)
3 tablespoon all-purpose flour
2 tablespoon reduced calory margarine, divided
1 vegetable cooking spray
1/2 lb fresh lump crabmeat, drained
1 lemon, halved and seeded
1 lb fresh asparagus, trimmed and steame; d
1 bernaise sauce
1 fresh tarragon sprigs
Sprinkle the salt and pepper over the veal. Place the veal and the flour in a large zip-top plastic bag. Seal the bag and shake to coat the veal with flour.
Melt 1 tablespoon of the margarine in a large nonstick skillet over medium heat. Add half of the veal and cook for 1 minute on each side, until browned. Remove the veal from the skillet, set it aside and keep it warm. Repeat with the remaining margarine and veal. Wipe the drippings from the skillet with paper towels.
Coat the skillet with vegetable cooking spray and place over medium heat. Add the crabmeat and saute for 1 minute or until warm. Squeeze the juice from the lemon halves over the crabmeat and stir well. Remove from the heat and set aside.
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