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Pork Cutlets A La Creme

Western.Chefs's picture
  Pork loin sirloin cutlets 1 Pound (Each 1/4 Inch Thick)
  Egg 1
  Water 1 Tablespoon
  All purpose flour 1⁄2 Cup (8 tbs)
  Salt 1⁄2 Teaspoon
  Butter/Margarine 1 Tablespoon
  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.

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