4 pork cutlets (or chops), cut 1/4 in. thick and weighing about 1 1/4 lb.
1 egg
1 c. fine dry bread crumbs (can use Italian bread crumbs)
2 tbsp. butter
2 tbsp. vegetable oil
1 c. dry red wine (Zinfandel or Cabernet Sauvignon)
2 envelopes instant chicken broth or 2 tsp. chicken bouillon
1/2 tsp. salt
1/8 tsp. pepper

Trim all fat from pork cutlets. Beat egg slightly in a pie plate; place bread crumbs on wax paper. Dip cutlets into beaten egg, then into crumbs to coat well; let stand about 10 to 15 minutes until coating sets. Brown cutlets slowly, turning once, in butter and vegetable oil in a large frying pan; remove from pan. Stir wine, chicken bouillon, salt and pepper into pan, to boiling; simmer for 1 minute. Place cutlets in sauce, cover. Simmer for 45 minutes, or until cutlets are tender. Spoon sauce from pan over pork when serving. (Serve with Orange-Pecan Rice and a green vegetable.