1	pound (480 g) thin sliced veal scaloppini

1 1/2

tablespoons flour

freshly ground pepper

olive oil cooking spray

2	cloves garlic, minced

1/4	cup (60 ml) fresh lemon juice

1	tablespoon Dijon mustard

2	tablespoons olive oil

1/4	cup (60 ml) egg substitute

2	tablespoons water

1/2	tablespoon finely chopped fresh rosemary

1	pound (480 g) new potatoes, quartered if large

1	pound (480 g) asparagus, tough ends removed

1. Preheat oven to 200°F (93.3°C).
2. Pound each piece of veal until very thin. Sprinkle with flour and shake off any excess. Grind pepper over the tops.
3. Heat a nonstick skillet and lightly coat with cooking spray. Working in batches, brown the scaloppini quickly on both sides and remove to an ovenproof dish and place in the oven to keep warm. Continue until all of the scaloppini are browned.
4. In same skillet, recoated with cooking spray, soften the garlic for 1 minute. Add the lemon juice, mustard, and olive oil warming over low heat. Slowly add the egg substitute and water. Add the rosemary. Keep warm but do not bring to a boil.
5. In a large pot, boil the potatoes until just about done, then add the asparagus to the pot to blanch for 1 minute for very thin spears, 1 or 2 minutes longer for thicker spears. Remove the asparagus with a slotted spoon and place in the warm sauce.
6. Drain the potatoes when easily pierced with the tip of a knife.
7. To serve remove the asparagus from the sauce and divide between 4 dinner plates. Place a slice of scaloppini and 1/4 of the potatoes on each plate. Nap the meat and potatoes with some sauce and serve.