Preheat oven to 375°/190°C.
Flatten cutlets between two sheets of wax paper with a frying pan. Sprinkle with lemon juice and season.
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. Finish cooking in the oven 5 minutes.
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.
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