Pork Scaloppine over Greens With Summer Fruit Salsa |
|
 |
Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
A No Sweat, Low fat, Low Carb, Fresh Summer meal. Pork is much more economical then the veal. Just as quick to make, very tender and tasty. Can't find scallopini just use semi frozen loin or center cut pork chops slice thin and pound to tenderize. Or use Chicken same method and cook times. Ingredients:
1/2 cup balsamic vinegar |
1/4 teaspoon splenda sugar substitute |
1/2 cup fresh blueberries, washed and drained |
3/4 cup fresh cherries, washed, drained, pitted and quartered |
1 mango, peeled and diced |
1/3 cup sweet onion, diced |
1 teaspoon fresh jalapeno, minced |
1/4 teaspoon fresh grated gingerroot |
1 -2 tablespoon cilantro (mix of fresh herbs mint, basil and or parsley) |
1 lb thinly sliced pork cutlet (scallopini, 3/4 inch thick) |
2 egg whites, whisked |
1 teaspoon dried parsley |
salt and pepper |
1/3-1/2 cup whole wheat flour |
1 tablespoon butter |
1 -2 cup baby greens, washed and dried |
Directions:
1. Summer Salsa:.
2. Heat balsamic vinegar and splenda to reduce to 1/8 cup at which point will be syrupy. Set aside.
3. Mix the remaining ingredients together and top with hot balsamic syrup.
4. NOTE- If you want to preserve the bright color of the mango mix it in just before serving.
5. Chill for 1 hour for flavors to coalesce.
6. Scallopini:.
7. Meanwhile flatten the meat under plastic wrap with a pounder until pieces are about 1/4 inch thick.
8. Place flour, salt and pepper in a bowl mix in parsley.
9. Lightly season veal with flour mixture, shake off excess flour dip in egg white then back in flour.
10. In a hot large frying pan saute pork in batches without crowding, turning over once, until browned and just cooked through, about 1 1/2 minutes per batch.
11. Plate pork on a bed of greens topping with chilled salsa.
|
|