Select type of meat to be used. Season both sides of scallopine with salt and pepper. Dredge in flour lightly.
Heat EVOO and 2 TBL of butter in large, heavy skillet over medium heat till butter is foaming. Add as many scallopine as will fit in pan without touching and cook till brown on the underside, about 3 minutes. Flip and cook other side about 2 minutes. Remove and drain on paper towels. Continue till all scallopine are cooked.
Drain fat from skillet and return pan to heat. Add 2 TBL butter , melt butter and add shallots. Cook till wilted about 3 minutes. Scatter mushrooms in pan, season with salt & pepper, cook till lightly browned, about 4 minutes. If mushrooms give off liquid, you'll have to wait for it to evaporate before mushrooms start browning.
Pour in Marsala, bring to a boil and cook about 3 minutes till slightly syrupy.
Add remaining 4 TBL butter and 1 cup chicken stock. Bring to a vigorous boil and season with salt and pepper. Boil till reduced by half, then put scallopine back in pan. Cook, turning the scallopine in the sauce until they are heated thru and sauce is lightly thickened. You can add small amounts of stock here is you need more sauce to coat the scallopine generously. Add parsley and serve.
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|Serving Size: 1 (687g)|
|Recipe Makes: 4|
|Calories from Fat: 585 (51%)|
|Amt Per Serving||% DV|
|Total Fat 65g||87 %|
|Saturated Fat 26.7g||133 %|
|Monounsaturated Fat 25g|
|Polyunsanturated Fat 7.1g|
|Cholesterol 392mg||121 %|
|Sodium 408.1mg||14 %|
|Potassium 1810.4mg||48 %|
|Total Carbohydrate 3.7g||1 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 2.9g|
|Protein 123.8g||177 %|
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Calories per serving: 1141
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