a fabulous version of my favorite German dish cooked with fresh ingredients from my garden (Walla Walla onions) and fresh Chanterelles that I pick in the Gifford Pinchot National Forest.
Preheat oven to 180 to keep the steaks warm when you are done frying them.
In a shallow dish, mix together the bread crumbs and flour. Season with salt and pepper. In another shallow dish beat the eggs. Heat oil in a large skillet over medium-high heat. Dip pork steaks in egg on both sides, then coat with the bread crumbs on both sides. I coat all the steaks and put them on a plate while my oil is heating up. Fry in the hot oil until browned on both sides and cooked through, about 5 minutes per side. Put steaks in oven as they are done and keep them warm while you prepare the gravy.
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 in the cornstarch and sour cream into the mixture. Cook over low heat until thickened but do not boil. Spoon over the pork cutlets and serve immediately.
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|Serving Size: 1 Serving (272g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 66 (29%)|
|Amt Per Serving||% DV|
|Total Fat 7.3g||10 %|
|Saturated Fat 3.7g||19 %|
|Monounsaturated Fat 1.9g|
|Polyunsanturated Fat 1g|
|Cholesterol 13.2mg||4 %|
|Sodium 349.1mg||12 %|
|Potassium 155.3mg||4 %|
|Total Carbohydrate 32.2g||9 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 30.5g|
|Protein 7.8g||11 %|
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Calories per serving: 228
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