Lamb Scaloppine Over Greens With Summer Fruit Salsa

Total Time: 32 mins Preparation Time: 25 mins Cook Time: 7 mins

Ingredients

• Servings: 4
• 1/2 cup balsamic vinegar
• 1/4 teaspoon splenda sugar substitute
• 1/2 cup fresh blueberries, washed and drained
• 3/4 cup fresh cherries, washed, drained, pitted and quartered
• 1 mango, peeled and diced
• 1/3 cup sweet onion, diced
• 1 teaspoon fresh jalapeno, minced
• 1/4 teaspoon fresh grated gingerroot
• 1 -2 tablespoon cilantro (mix of fresh herbs mint, basil and or parsley)
• 1 lb thinly sliced lamb cutlet (scallopini, 3/4 inch thick)
• 2 egg whites, whisked
• 1 teaspoon dried parsley
• salt and pepper
• 1/3-1/2 cup whole wheat flour
• 1 tablespoon butter
• 1 -2 cup baby greens, washed and dried

Recipe

• 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 then back in flour.
• 10 in a hot large frying pan saute lamb in batches without crowding, turning over once, until browned and just cooked through, about 1 1/2 minutes per batch.
• 11 plate lamb on a bed of greens topping with chilled salsa.