Pork Scaloppine over Greens With Summer Fruit Salsa

• 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

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.

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

Taken from www.food.com/recipe/pork-scaloppine-over-greens-with-summer-fruit-salsa-317860 (may not work)