Jagerschnitzel2 cup bread crumbs2 tablespoon all-purpose flour salt and pepper to taste Cooking spray 8 pork loin cutlets, pounded thin (sliced loin) 1/2 cup egg beaters, beaten 2 medium onion, diced 2 (8 ounce) can sliced mushrooms 3 cups water 2 cube beef bouillon 2 tablespoon cornstarch 1 cup sour cream In a shallow dish, mix together the bread crumbs and 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 almost cooked through, about 2 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. To Freeze: Freeze cutlets in freezer safe container, freeze gravy in zip top bag to keep it off the pork. To Reheat: Defrost. Heat cooking spray over medium-high heat. Fry pork until cooked through, about 5 mins per side. Reheat gravy over med-low heat until hot, do not boil. Serve over pork cutlets. |