About this recipe:This is a delicious dish I ordered again and again when I was in Germany. It is best served with chips to clean up the remaining gravy and a nice green salad.
1 tablespoon flour
salt and pepper to taste
2 tablespoons vegetable oil
4 pork escalopes or loin steaks, pounded thin
1 egg, beaten
1 medium onion, diced
1/2 (300g) tin chopped mushrooms
1 beef stock cube
1 tablespoon cornflour
125ml soured cream
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Method Prep:15min › Cook:25min › Ready in:40min
In a shallow dish, mix together the breadcrumbs and flour. Season with salt and pepper. Place the egg in a separate dish.
Heat oil in a large frying pan over medium-high heat. Dip pork in egg, then coat with the breadcrumb 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 pan and cook until lightly browned. Pour in water and dissolve the stock cube. Simmer for about 20 minutes. Stir together the cornflour and soured cream; stir into the pan. Cook over low heat until thickened but do not boil. Spoon over the pork and serve immediately.