Instructions: (A hot tiered sandwich)

Trim membrane from veal, cut each steak in half and sprinkle with salt. Turn meat in flour, shaking off excess. Dip each piece in egg then coat evenly with bread crumbs. Melt butter in a large skillet over medium-high heat. Add veal pieces and brown on all sides.

Add to the pan the wine and lemon; cover and simmer gently for about 20 minutes or until the meat is quite tender to pierce.

Place each piece of meat on a slice of toast. Top each with a slice of tomato, 2 slices of avocado, 2 asparagus spears (add salt if needed), and about 1/4 cup of cheese. Broil until top is bubbling.

Sprinkle each sandwich with paprika and serve.

Makes 4 servings.

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