Pork Scalloppine with Cranberry Sauce
Yield
4 servingsPrep
20 minCook
20 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 ea |
pork loin
cutlets, boneless, pounded to 1/4-inch thickness |
*
|
|
| 4 | tablespoons |
all-purpose flour
|
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 2 | teaspoons |
vegetable oil
|
|
| ¼ | cup |
red wine vinegar
|
|
| 3 | tablespoons |
sugar
|
|
| 3 | cups |
chicken broth
|
|
| 1 | cup |
onions
finely chopped |
|
| 3 | tablespoons |
butter
|
|
| 3 | tablespoons |
all-purpose flour
|
|
| 1 | cup |
cranberries
fresh or frozen |
|
| ¼ | cup |
liqueur
cranberry flavor |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
|
pork loin
cutlets, boneless, pounded to 1/4-inch thickness |
*
|
||
| 6E+1 | ml |
all-purpose flour
|
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 1E+1 | ml |
vegetable oil
|
|
| 59 | ml |
red wine vinegar
|
|
| 45 | ml |
sugar
|
|
| 7.1E+2 | ml |
chicken broth
|
|
| 237 | ml |
onions
finely chopped |
|
| 45 | ml |
butter
|
|
| 45 | ml |
all-purpose flour
|
|
| 237 | ml |
cranberries
fresh or frozen |
|
| 59 | ml |
liqueur
cranberry flavor |
*
|
Directions
Mix together flour, salt and pepper.
Dredge the scaloppine in flour mixture, shaking off excess.
In heavy skillet, sauté the pork in hot oil, turning once, just until browned.
Arrange cutlets on a serving platter and dress with some of the heated sauce.
FOR SAUCE: Cook together vinegar and sugar in a small saucepan until sugar is dissolved.
Add stock and simmer for 5 minutes. In a skillet, sauté onion in the butter until onion is browned.
Add flour, stir briskly and whisk in stock mixture.
Bring to a boil and cook and stir for 5 minutes. Stir in cranberries and liqueur and simmer for 5 minutes.
