4 boneless pork loin cutlets
pounded to 1/4-inch thickness 4 tablespoons all-purpose flour 1/2 teaspoon salt 1/4 teaspoon pepper 2 teaspoons vegetable oil 1/4 cup red wine vinegar 3 tablespoons sugar 3 cups chicken broth 1 cup finely chopped onion 3 tablespoons butter 3 tablespoons all-purpose flour 1 cup fresh or frozen cranberries 1/4 cup cranberry liqueur
Mix together flour, salt and pepper. Dredge the scaloppine in flour mixture, shaking off excess. In heavy skillet, saute the pork in hot oil, 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.