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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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From the book, Heart of the Palms Ingredients:
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 |
Directions:
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.
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