Pork Scallopini with Mushrooms and Marsala Sauce

In this recipe the pork slices are pounded thin to ensure quick, even cooking. Place a slice between 2 sheets of plastic wrap and, using a meat pounder, strike it with glancing blows, working from the center to the edge. Try to come at the meat from an angle, as if to spread it out, rather than pound down directly on the food.
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