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4 servings
suggest servings
| 4 ea | pork loin | cutlets, boneless, pounded to 1/4-inch thickness | |
| 4 | tablespoons | flour, all-purpose | |
| 1/2 | teaspoon | salt | |
| 1/4 | teaspoon | black pepper | |
| 2 | teaspoons | vegetable oil | |
| 1/4 | cup | red wine vinegar | |
| 3 | tablespoons | sugar | |
| 3 | cups | chicken broth | |
| 1 | cup | onion | finely chopped |
| 3 | tablespoons | butter | |
| 3 | tablespoons | flour, all-purpose | |
| 1 | cup | cranberries | fresh or frozen |
| 1/4 | cup | liqueur | cranberry flavor |
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.
| % Daily Value* | |
| Total Fat 13.0g | 20% |
| Saturated Fat 6.0g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 28mg | 9% |
| Sodium 616mg | 26% |
| Total Carbohydrate 33.0g | 11% |
| Dietary Fiber 2.0g | 9% |
| Sugars 15.0g | |
| Protein 7.0g | 13% |
| Vitamin A | 6% | Vitamin C | 12% | |
| Calcium | 2% | Iron | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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This recipe is easy, quick to make (once the potatoes are grated!)...and absolutely delicious!! I would make these anytime...A minimum of ingredients needed makes it an easy one to rely on for a quick meal, since everything included here is already in the house anyway; no special or unusual ingredients needed...tastes just like the restaurant-style.


A simple and delicious chicken casserole that doesn't take a lot to make or enjoy!
