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.
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.
© Société des alcools du Québec, 2007
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