In a shallow dish, mix together the bread crumbs and flour. Season with salt and pepper. Place the egg in a separate dish. Heat oil in a large skillet over medium-high heat. Dip pork steaks in egg, then coat with the bread crumb mixture. Fry in the hot oil until browned on both sides and cooked through, about 5 minutes per side.
Remove the pork to a platter and keep warm. Add onion and mushrooms to the skillet and cook until lightly browned. Pour in water and dissolve the bouillon cube. Simmer for about 20 minutes. Stir together the cornstarch and sour cream; stir into the skillet. Cook over low heat until thickened but do not boil. Spoon over the pork cutlets and serve immediately.
Calories 786cal Total fat 52g Cholesterol 228mg Sodium 802mg
Carbohydrates 30g Fiber 2g
This recipe has been added to the following public cookbooks:
joanndream,
Jesse and Food - A whole new Dimension,
Cheryl Mason,
Carol's Favorite Foods,
jim cook book
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| Rating | Submitted by | Comment Summary |
|---|---|---|
| ★ ★ ★ ★ ★ | DOLPHINLUVER0909
07/22/07 12:00 AM | Nice little dish!!!!Loved snacking on this one while the little lady was munching on my own schnitzel!!!!!! Peace out niggas!!!!!! |
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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