• 4 x 3 oz. (90 g) turkey cutlets
• Juice of 1 lemon
• Salt and pepper to taste
• 4 slices cooked ham
• 4 slices provolone
• 4 spears asparagus, blanched
• All-purpose flour as needed*
• 3 Tbsp. (45 mL) butter*
• 1 Tbsp (15 mL) olive oil*
• 2 Tbsp. (30 mL) Marsala
• 1/3 cup (80 mL) chicken broth*
• 2 Tbsp. (30 mL) butter*

1. Flatten cutlets between two sheets of wax paper with a frying pan. Sprinkle with lemon juice and season.
2. Put one slice of ham, one slice of provolone and one asparagus spear on each. Roll cutlets and flour lightly. In a frying pan, melt butter with oil and brown cutlets on all sides. Preheat oven to 375°/190oC. Finish cooking in the oven 5 minutes.
3. Deglaze with Marsala. Add chicken broth; reduce by half. Remove from heat, add butter, swirling the pan to blend butter with sauce. Adjust seasoning and pour sauce over the rolls.

Servings: 4