• 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.
3. In a frying pan, melt butter with oil and brown cutlets on all sides. Preheat oven to 375F/190C. Finish cooking in the oven 5 minutes.
4. 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