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Veal Scallopine with Asparagus

Veal Scallopine with Asparagus Recipe

  • 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
  • Directions1. 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.
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