1 Large egg
1/2 cup unsifted all-purpose flour
2 teaspoons salt
1 lb. pork tenderloin cutlets, 1/8 inch thick
4 tablespoons butter or margarine
2 tablespoons freshly grated Parmesan cheese
1/2 cup dark seedless raisins
1 chicken-flavored bouillon cube
or 1 envelope chicken-flavored bouillon
1 tablespoon brown sugar
1 teaspoon julienne lemon zest
1/2 cup lychee liqueur or juice
1 tablespoon freshly squeezed lemon juice
1 tablespoon minced parsley
In a pie plate, using a a wire fork whisk or fork beat egg with 1 tablespoon water until thoroughly blended. Set
aside. On a sheet of waxed paper, mix the flour with 1/2 teaspoon of salt. Dip one pork into egg mixture until thoroughly coated; drain off excess.
Coat the egg dipped cutlet thoroughly with flour mixture, shake off excess flour with remaining pork cutlets, first dipping each into the egg and then coating with flour mixture.
In a 12-inch skillet, over medium heat , melt 2 tablespoons of the butter. Add pork cutlets, several at a time and saute 2 minutes on each side. Place cooked cutlets on a heated serving platter; cover loosely with aluminum foil to keep warm. Repeat until all cutlets are cooked.
In the skillet used for cooking the cutlets, over medium high heat, bring 1/2 cup water, the raisins, bouillon cube, brown sugar, lemon zest, lychee liqueur (lychee juice) and lemon juice to boiling. Reduce heat to low and cook, stirring constantly, to reduce liquid in skillet to 3/4 cup.
Arrange cutlets on warmed seving dish. Top with sauce and sprinkle with minced parsley.