Pork Cutlets A La Creme Recipe
This Pork Cutlets a La Creme recipe is a delicious keeper and always a plus in my cookbook! Stock up on plenty of bags of Pork as you will want to make this Pork Cutlets a La Creme time and again. Fall in love with this Pork Cutlets a La Creme recipe from the French cuisine. Try it and if you adore this Pork Cutlets a La Creme, then tell your friends about it.
Ingredients
1 pound pork loin sirloin cutlets, each 1/4 inch thick
1 egg
1 tablespoon water
1/2 cup all-purpose flour
1/2 teaspoon salt
Butter or margarine
1 1/2 cups half-and-half
1/2 cup Chablis or other dry white wine
1 chicken-flavor bouillon cube or envelope
Directions
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.
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.
