Ingredients

makes 4 servings

　　4 portions Veal, Chicken, Turkey, or Pork Scallopine (see page 248)

　　Salt

　　Freshly ground black pepper

　　All-purpose flour

　　3 tablespoons extra-virgin olive oil

　　8 tablespoons (1 stick) unsalted butter

　　2 tablespoons finely chopped shallots

　　3 cups thinly sliced trimmed mushrooms, such as shiitake, fresh porcini, or white

　　1/2 cup dry Marsala wine

　　1 cup Chicken Stock (page 74) or canned reduced-sodium chicken broth, or as needed

　　2 tablespoons chopped fresh Italian parsley

　　

Step 1

Season both sides of the scallopine lightly with salt and pepper. Dredge the scallopine in flour to coat both sides lightly and tap off any excess flour.

　　

Step 2

Heat the olive oil and 2 tablespoons of the butter in a large, heavy skillet over medium heat until the butter is foaming. Add as many of the scallopine as fit without touching and cook until golden brown on the underside, about 3 minutes. Flip, and cook until the second side is lightly browned, about 2 minutes. Remove from the pan and repeat with the remaining scallopine, adding more oil to the pan if necessary. Remove all scallopine from the pan when browned and drain on paper towels.

　　

Step 3

Drain the fat from the skillet and return the pan to the heat. Add 2 tablespoons of the remaining butter, and when it is melted, stir in the shallots. Cook, stirring, until wilted, about 3 minutes. Scatter the mushrooms in the pan, season them lightly with salt and pepper, and cook until they are lightly browned, about 4 minutes. (If the mushrooms begin to give off liquid, you’ll have to wait for that to evaporate before the mushrooms begin to brown.)

　　

Step 4

Pour in the Marsala, bring it to a boil, and cook until the Marsala is slightly syrupy, about 3 minutes.

　　

Step 5

Add the remaining 4 tablespoons butter and pour in 1 cup chicken stock. Bring to a vigorous boil and season lightly with salt and pepper. Boil until reduced by half, then return the scallopine to the pan, tucking them into the sauce. Cook, turning the scallopine in the sauce, until the scallopine are heated through and the sauce is lightly thickened. If necessary, add small amounts of chicken stock to make enough sauce to coat the scallopine generously. Swirl in the parsley and serve on hot plates, dividing the scallopine among the plates and spooning some of the sauce and mushrooms over each serving.

　　From Lidia's Italian-American Kitchen by Lidia Matticchio Bastianich Copyright © 2001 by A La Carte Communications and Tutti a Tavola, LLC. Published by arrangement with Alfred A. Knopf, an imprint of The Knopf Doubleday Publishing Group, a division of Penguin Random House LLC.Buy the full book from Amazon.