In a bowl, using a wire whisk or fork, beat egg with 1 T. water until thoroughly blended. Set aside. On a sheet of waxed paper, mix the flour with salt. Dip one pork cutlet into egg mixture until thoroughly coated, drain off excess. Coat the egg-dipped cutlet with flour mixture; shake off excess. Place flour-coated cutlet on plate. Repeat with remaining pork cutlets, first dipping each into egg mixture and then coating with flour mixture. In a 12-inch skillet, over medium heat, melt the butter. Add pork cutlets, several at a time, and sauté for 2 minutes on each side. Place cooked cutlets in warm oven or cover with foil to keep warm. Repeat until all cutlets are cooked and stored in oven or foil.
Sauce: Increase heat to medium-high. In same pan, bring 1/2 C. water, raisins, bouillon cube, brown sugar, lemon zest, vermouth or apple cider, and lemon juice to boiling. Reduce heat to low and cook, stirring constantly, until liquid is reduced to about half the original volume.
Arrange cutlets on warmed serving dish. Top with sauce and sprinkle with minced parsley. Serves 4.