Pork Cutlets a La Creme

Pound pork cutlets to about 1/8" thick.

Cut each into 2 or 3 pieces and set aside.

Beat egg and water with a fork in a pie plate.

Combine flour, salt and pepper.

Dip cutlets in egg mixture and then into flour mixture, coating both sides.

Melt 2 T butter or margarine in a large skillet.

Cook cutlet pieces, a few at a time, until brown on both sides, adding more butter as needed.

Remove cutlets to a warm platter.

Into the same skillet, over medium heat, stir in half and half, wine, and bouillon, scraping brown bits from bottom of skillet.

Cook and stir 3 minutes until thickened and flavors are blended.

Pour sauce over cutlets and sprinkle with parsley.