Pork Cutlets A La Creme
|Pork loin sirloin cutlets||1 Pound (Each 1/4 Inch Thick)|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Half and half||1 1⁄2 Cup (24 tbs)|
|Chablis/Dry white wine||1⁄2 Cup (8 tbs)|
|Chicken bouillon cubes/Envelope||1|
1. With meat mallet or dull edge of French knife, pound pork cutlets to about 1/8inch thickness. Cut each cutlet into 2 or 3 pieces. In pie plate, with fork, beat egg with water until blended. On waxed paper, mix flour and salt. Dip cutlets in egg mixture, then in flour.
2. In 12-inch skillet over medium-high heat, in 2 tablespoons hot butter or margarine (1/4 stick), cook cutlet pieces, a few at a time, until browned on both sides, about 3 to 4 minutes, removing pieces to plate as they brown, and adding more butter or margarine if needed.
3. Into drippings in skillet, over medium heat, stir half-and-half, wine, and bouillon, stirring to loosen brown bits from bottom of skillet. Cook 3 minutes. Pour sauce over cutlets.