ingredients
1 cup bread crumbs
1 Tbsp all-purpose flour
salt and pepper to taste
2 tbsp vegetable oil
4 pork steaks or cutlets, pounded thin
1 egg, beaten
1 medium onion, diced
8 oz fresh mushrooms, sliced
1 1/2 cups water
1 cube beef bouillon
1 Tbsp cornstarch
1/2 cup sour cream
Directions:
1. In a shallow dish, mix together the bread crumbs and the 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.
2. 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 skillet. Cook over low heat until thickened but do not boil. Spoon over pork cutlets and serve immediately.
Cook's note: I didn't cook the mushroom and onions for 20 minutes. I sauteed them until brown and then finished the sauce. I like the mushrooms and onion to be still be as fresh as possible.
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ingredients
1 cup bread crumbs
1 Tbsp all-purpose flour
salt and pepper to taste
2 tbsp vegetable oil
4 pork steaks or cutlets, pounded thin
1 egg, beaten
1 medium onion, diced
8 oz fresh mushrooms, sliced
1 1/2 cups water
1 cube beef bouillon
1 Tbsp cornstarch
1/2 cup sour cream
ingredients
1 cup bread crumbs
1 Tbsp all-purpose flour
salt and pepper to taste
2 tbsp vegetable oil
4 pork steaks or cutlets, pounded thin
1 egg, beaten
1 medium onion, diced
8 oz fresh mushrooms, sliced
1 1/2 cups water
1 cube beef bouillon
1 Tbsp cornstarch
1/2 cup sour cream
Directions:
1. In a shallow dish, mix together the bread crumbs and the 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.
2. 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 skillet. Cook over low heat until thickened but do not boil. Spoon over pork cutlets and serve immediately.
Cook's note: I didn't cook the mushroom and onions for 20 minutes. I sauteed them until brown and then finished the sauce. I like the mushrooms and onion to be still be as fresh as possible.
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Directions:
1. In a shallow dish, mix together the bread crumbs and the 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.
2. 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 skillet. Cook over low heat until thickened but do not boil. Spoon over pork cutlets and serve immediately.
Cook's note: I didn't cook the mushroom and onions for 20 minutes. I sauteed them until brown and then finished the sauce. I like the mushrooms and onion to be still be as fresh as possible.
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Directions:
1. In a shallow dish, mix together the bread crumbs and the 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.
2. 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 skillet. Cook over low heat until thickened but do not boil. Spoon over pork cutlets and serve immediately.
Cook's note: I didn't cook the mushroom and onions for 20 minutes. I sauteed them until brown and then finished the sauce. I like the mushrooms and onion to be still be as fresh as possible.
universities program, universities programs, nursing degrees online, online nursing programs, online social work degree, social work degree online, online paralegal degree, criminal justice degree online, online associates degree, associates degree online, accounting degree online, online accounting degree, online graduate programs, online accounting degree programs, online accounting degrees, online accounting masters degree, accounting degrees online, accounting online degree, online accounting classes, forensic accounting degree, online accounting schools, accountant degree, accountancy degree, online accounting class, online schools for accounting, accounting degree programs, online degrees accounting, accounting degree program
Directions:
1. In a shallow dish, mix together the bread crumbs and the 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.
2. 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 skillet. Cook over low heat until thickened but do not boil. Spoon over pork cutlets and serve immediately.
Cook's note: I didn't cook the mushroom and onions for 20 minutes. I sauteed them until brown and then finished the sauce. I like the mushrooms and onion to be still be as fresh as possible.
Directions:
1. In a shallow dish, mix together the bread crumbs and the 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.
2. 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 skillet. Cook over low heat until thickened but do not boil. Spoon over pork cutlets and serve immediately.
Cook's note: I didn't cook the mushroom and onions for 20 minutes. I sauteed them until brown and then finished the sauce. I like the mushrooms and onion to be still be as fresh as possible.
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