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Pork Cutlets a La Creme

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“From the book, "Heart of the Palms"”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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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