Jaegerschnitzel

• 1 C Bread crumbs
• 1 T all-purpose flour
• Salt & pepper to taste
• 1 Egg
• 2 T vegetable oil
• 4 boneless pork steaks, pounded thin
• 1 Medium onion, diced
• 10 Lg Button mushrooms, trimmed and sliced
• 1 1/4 C water
• 1 Cube beef bullion
• 1 T Cornstarch
• 1/2 C Sour Cream

1. In a shallow dish, mix together the bread crumbs and flour. Season with salt and pepper. Place egg in a separate dish and beat lightly. Heat oil in a large skillet over medium-high heat. Dip pork in egg, then coat with bread crumbs. Saute pork in hot oil until browned on both sides and cooked through, about 5 minutes per side.
2. Remove pork to platter and keep warm. Add onion and mushrooms to skillet and cook until lightly browned adn most of liquid from mushrooms has evaporated. Add water and dissolve 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 and serve immediately

bread crumbs, t, salt, egg, vegetable oil, pork, onion, mushrooms, water, beef bullion, t, sour cream

Taken from www.epicurious.com/recipes/member/views/jaegerschnitzel-50106480 (may not work)