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Categories:
balsamic vinegar Splenda fresh blueberries fresh cherries mango sweet onion fresh jalapeno gingerroot cilantro pork egg whites parsley salt whole wheat flour butter baby greens
Viewed: 68 - Published at: 3 years agoIngredients
- 12 cup balsamic vinegar
- 14 teaspoon Splenda sugar substitute
- 12 cup fresh blueberries, washed and drained
- 34 cup fresh cherries, washed, drained, pitted and quartered
- 1 mango, peeled and diced
- 13 cup sweet onion, diced
- 1 teaspoon fresh jalapeno, minced
- 14 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
- 13-12 cup whole wheat flour
- 1 tablespoon butter
- 1 -2 cup baby greens, washed and dried
Method
- Summer Salsa:.
- Heat balsamic vinegar and splenda to reduce to 1/8 cup at which point will be syrupy.
- Set aside.
- Mix the remaining ingredients together and top with hot balsamic syrup.
- NOTE- If you want to preserve the bright color of the mango mix it in just before serving.
- Chill for 1 hour for flavors to coalesce.
- Scallopini:.
- Meanwhile flatten the meat under plastic wrap with a pounder until pieces are about 1/4 inch thick.
- Place flour, salt and pepper in a bowl mix in parsley.
- Lightly season veal with flour mixture, shake off excess flour dip in egg white then back in flour.
- 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.
- Plate pork on a bed of greens topping with chilled salsa.
