Main Course




  • 1 cup bread crumbs
  • 1 tablespoon all-purpose flour
  • salt and pepper for you to taste
  • 2 tablespoons vegetable oil
  • 4 pork steaks or perhaps cutlets, pounded thin
  • 1 egg, beaten
  • 1 medium onion, diced
  • 1 (Large) can sliced mushrooms
  • 1 1/2 cups water
  • 1 cube beef bouillon
  • 1 tablespoon cornstarch
  • 1/2 cup sour cream
  • Directions

    1. In a good shallow dish, mix collectively the bread crumbs in addition to flour.
    2. Season with salt and pepper. Place the egg in a separate dish.
    3. Heat petrol in a large skillet about medium-high heat. Dip pork ham in egg, then coat with the bread crumb mixture.
    4. Fry while in the hot oil until browned on both attributes and cooked through, pertaining to 5 minutes per side.
    5. Remove your pork to a platter whilst warm.
    6. Add onion and mushrooms to the skillet and cook dinner until lightly browned. Pour during water and dissolve this bouillon cube.
    7. Simmer for about 20 minutes. Wake together the cornstarch in addition to sour cream; stir within the skillet.
    8. Cook over low high temperature until thickened but do not boil.
    9. Spoon within the pork cutlets and serve instantly.

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