Ingredients

The following ingredients have 4 Servings
  • 1 pound asparagus, trimmed
  • Olive oil
  • 1 pound thin veal cutlets
  • Salt and pepper
  • 1/4 cup flour
  • 3 tablespoons butter
  • 1/2 pound fresh mozzarella, sliced thinly
  • 1/2 cup Marsala wine
  • 2 lemons, juiced

Instruction

  • Preheat oven to 425. Place asparagus on baking sheet, drizzle with olive oil and season with salt and pepper. Roast until tender, about 12 minutes.
  • Season veal with salt and pepper and dredge in flour. Heat 1 tablespoon each of butter and olive oil in large skillet over medium high heat and cook veal for two minutes on each side. Remove veal from pan and set aside.
  • Add remaining butter to pan along with wine and lemon juice and bring to simmer.
  • Place veal in baking dish, top with asparagus and sliced mozzarella and run under broiler until cheese melts. Top with pan sauce.