Heat 1 tablespoon butter in medium saucepan; add carrots, celery, onion and parsley. Cook and stir until tender. Stir in 2 tablespoons flour, then chicken broth. Bring to a boil and simmer 30 minutes. Strain; there should be 2 cups.
Stir 1 cup broth mixture into the beaten egg yolk, return to heat for a few seconds. Keep warm.
Melt remaining butter in large frypan. Saute pork cutlets until browned; remove from pan and keep warm.
Add remaining chicken broth to pan; mix a little wine with 1-1/2 teaspoons flour and add to pan with remaining wine. Cook and stir until mixture boils and thickens. Return meat to sauce and heat.
To serve, spoon wine sauce over bottom half of 4 plates; spoon egg sauce over top half. Arrange pork in center of plates. Garnish with asparagus, carrot and mushrooms slices.
Calories: 333 Protein: 31 gm Fat: 16 gm Sodium: 601 mg Cholesterol: 136 mg