Ingredients:

4 slices of Veal Scallopini ( scaloppine)- about ¾ lb (300g) ⅛ inch (3.1275mm) thick
8 asparagus spears
salt and ground pepper to taste
¼ cup flour
7 tablespoons of butter
2 cups of sliced mushrooms about ¼ lb (100g)
4 slices Fortina or Swiss cheese
juice of one lemon

Directions

Scrape the sides of the asparagus with a swivel-blade vegetable peeler, but leave about 2 inches (5cm) of the tips unscraped.Drop the spears into a skillet containing boiling water with salt to taste.
Cook 2-3 minutes until brown.Do not overcook.Drain.

Sprinkle the veal with salt and pepper and dredge ( coat ) in flour.Heat 2 tablespoons of the butter in a large heavy skillet to a high temperature and add the veal.Cook until golden brown, about 20-30 seconds a a side.

Heat 1 tablespoon of butter in a skillet and add mushrooms.Sprinkle with salt and pepper and cook until wilted.Continue cooking until golden brown, stirring as necessary.

Preheat the broiler.Arrange the veal slices in one layer on a baking dish.Sprinkle with mushrooms.
Arrange 2 apparatus spears on the top of each slice of veal.Cover with the cheese slices.Run under the broiler until the cheese melts.

Melt 4 tablespoons of butter and add the lemon juice.Pour the sauce over the veal, asparagus and cheese.Serve with Buttered Fine Noodles

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