Scalloppine with Cranberry Sauce
Scalloppine with Cranberry Sauce
You'll Need:
4 Pork Cutlets or 4 Chicken Breasts, tenderized
4 tablespoons flour
1/2 teaspoon salt
1/4 teaspoons cracked, black pepper
2 teaspoons non-hydrogenated lard
1/4 cup red wine vinegar
3 tablespoons sugar (we prefer turbinado)
3 cups chicken broth
1 cup onion, finely chopped (we prefer red or sweet yellow onions)
3 tablespoons butter
1 cup fresh cranberries (whole canned cranberries will work too)
1/4 cup cranberry liqueur (or pure cranberry juice)
Directions:
Mix together flour, salt and pepper. Dredge the scalloppine in flour mixture, shaking off excess. In cast iron skillet, saute the cutlets or breasts in hot lard, turning once, just until browned. Arrange the pork 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 saute 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. Serves 4
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