VEAL OSCAR

Steps:

• 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: Combine the first 6 ingredients in a small heavy saucepan; bring to a boil, and cook 1 minute.
• 15. Strain mixture, reserving liquid; discard solids.
• 16. Return liquid to saucepan; stir in sour cream.
• 17. Place over low heat, and cook 1 minute or until warm, stirring frequently.