Pork Cutlets A La Creme

• 6 -8 pork cutlets, 1/4-inch thick
• 1 egg
• 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 cube
• 2 tablespoons minced parsley

1. Pound pork cutlets to about 1/8" thick.
2. Cut each into 2 or 3 pieces and set aside.
3. Beat egg and water with a fork in a pie plate.
4. Combine flour, salt and pepper.
5. Dip cutlets in egg mixture and then into flour mixture, coating both sides.
6. Melt 2 T butter or margarine in a large skillet.
7. Cook cutlet pieces, a few at a time, until brown on both sides, adding more butter as needed.
8. Remove cutlets to a warm platter.
9. Into the same skillet, over medium heat, stir in half and half, wine, and bouillon, scraping brown bits from bottom of skillet.
10. Cook and stir 3 minutes until thickened and flavors are blended.
11. Pour sauce over cutlets and sprinkle with parsley.

pork cutlets, egg, water, allpurpose, salt, pepper, butter, white wine, chicken, parsley

Taken from www.food.com/recipe/pork-cutlets-a-la-creme-178858 (may not work)