Veal Oscar

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.