Ingredients
4
4 servings
- •1 egg, beaten
- •1 cup bread crumbs
- •1 tablespoon all-purpose flour
- •salt and pepper to taste
- •4 pork steaks or cutlets, pounded thin
- •2 tablespoons vegetable oil
- •1 medium onion, diced
- •1 (8 ounce) can sliced mushrooms
- •1.5 cups water
- •1 cube beef bouillon
- •0.5 cup sour cream
- •1 tablespoon cornstarch
Instructions
- Place beaten egg in a shallow dish. Mix together bread crumbs and flour in a second shallow dish; season with salt and pepper.
- Dip pork steaks in beaten egg, then press into bread crumb mixture to coat.
- Heat oil in a large skillet over medium-high heat. Fry coated steaks in hot oil until browned and cooked through, about 5 minutes per side. An instant-read thermometer inserted into the center of steaks should read at least 145 degrees F (63 degrees C). Remove steaks to a platter and keep warm.
- Add onion and mushrooms to drippings in the skillet; cook and stir until lightly browned. Pour in water and stir in bouillon cube until dissolved. Simmer for about 20 minutes.
- Combine sour cream and cornstarch in a small bowl; stir into the skillet. Cook over low heat until sauce is thickened, but do not boil. Spoon sauce over steaks to serve.
Nutritional Facts
Per 4 servings
- Calories: 917
- Carbohydrate: 30g
- Fat: 57g
- Fiber: 3g
- Protein: 67g
- Sugar: 5g
Related Recipes
Wiener Schnitzel
Jaeger Schnitzel
Schnitzel
Butter Schnitzel
Pork Schnitzel with Dipping Sauce
German Wiener Schnitzel
Vienna Schnitzel
German Bratkartoffeln
German-Style Mushroom Sauce
German Pork Chops and Sauerkraut
Pork Schnitzel
