Jagerschnitzel

Makes: 4 servings

1 cup bread crumbs
1 tablespoon all-purpose flour
salt and pepper to taste
2 tablespoons vegetable oil
4 pork steaks or cutlets, pounded thin
1 egg, beaten
1 medium onion, diced
1 (8 ounce) can sliced mushrooms
1 1/2 cups water
1 cube beef bouillon
1 tablespoon cornstarch
1/2 cup sour cream


In a shallow dish, mix together the bread crumbs and flour. Season with
salt and pepper. Place the egg on 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.


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