Pork Scaloppine over Greens With Summer Fruit Salsa

Name: Pork Scaloppine over Greens With Summer Fruit Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup balsamic vinegar; ¼ teaspoon Splenda sugar substitute; ½ cup fresh blueberries, washed and drained; ¾ cup fresh cherries, washed, drained, pitted and quartered; 1 mango, peeled and diced; ⅓ cup sweet onion, diced; 1 teaspoon fresh jalapeno, minced; ¼ 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; 13-½ cup whole wheat flour; 1 tablespoon butter; 1 -2 cup baby greens, washed and dried

Servings: persons

½ cup balsamic vinegar
¼ teaspoon Splenda sugar substitute
½ cup fresh blueberries, washed and drained
¾ cup fresh cherries, washed, drained, pitted and quartered
1 mango, peeled and diced
⅓ cup sweet onion, diced
1 teaspoon fresh jalapeno, minced
¼ 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
13-½ cup whole wheat flour
1 tablespoon butter
1 -2 cup baby greens, washed and dried

1
Summer Salsa:.
2
Heat balsamic vinegar and splenda to reduce to 1/8 cup at which point will be syrupy.
3
Set aside.
4
Mix the remaining ingredients together and top with hot balsamic syrup.
5
NOTE- If you want to preserve the bright color of the mango mix it in just before serving.
6
Chill for 1 hour for flavors to coalesce.
7
Scallopini:.
8
Meanwhile flatten the meat under plastic wrap with a pounder until pieces are about 1/4 inch thick.
9
Place flour, salt and pepper in a bowl mix in parsley.
10
Lightly season veal with flour mixture, shake off excess flour dip in egg white then back in flour.
11
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.
12
Plate pork on a bed of greens topping with chilled salsa.

1523

kcal

Calories

Fat

244

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: ½ cup balsamic vinegar, ¼ teaspoon Splenda sugar substitute, ½ cup fresh blueberries, washed and drained, ¾ cup fresh cherries, washed, drained, pitted and quartered, and more.

Yes, Pork Scaloppine over Greens With Summer Fruit Salsa falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!