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Veal Scallopine with Asparagus
- 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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