Ingredients:
6 -8 pork cutlets, 1/4-inch thick
1 eggs
1 tablespoon water
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
butter or margarine
1 1/2 cups half-and-half
1/2 cup white wine
1 chicken bouillon cubes
2 tablespoons minced parsley
Directions:
Pound pork cutlets to about 1/8″ thick.
Cut each into 2 or 3 pieces and set aside.
Beat egg and water with a fork in a pie plate.
Combine flour, salt and pepper.
Dip cutlets in egg mixture and then into flour mixture, coating both sides.
Melt 2 T butter or margarine in a large skillet.
Cook cutlet pieces, a few at a time, until brown on both sides, adding more butter as needed.
Remove cutlets to a warm platter.
Into the same skillet, over medium heat, stir in half and half, wine, and bouillon, scraping brown bits from bottom of skillet.
Cook and stir 3 minutes until thickened and flavors are blended.
Pour sauce over cutlets and sprinkle with parsley.
Servings: 4
Time preparation: 30 min.
Time total: 30 min.