Pork Scaloppine over Greens With Summer Fruit Salsa

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“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 Nutrition


  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.

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