40 min

    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.

    474 people made this

    Serves: 4 

    • 100g breadcrumbs
    • 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
    • 350ml water
    • 1 beef stock cube
    • 1 tablespoon cornflour
    • 125ml soured cream

    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. In a shallow dish, mix together the breadcrumbs and flour. Season with salt and pepper. Place the egg in a separate dish.
    2. 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.
    3. 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.

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    Reviews in English (404)


    Altered ingredient amounts. Oh - in addition, any leftover sauce is lovely reheated and served on a jacket potato  -  28 Nov 2009


    The only changes I made to the recipe were to add fresh mushrooms and a squirt of tomato puree to the sauce. My very particular 12 year old ate all of it so very happy.  -  08 May 2018


    This recipe is delicious, it was throughly enjoyed by all. Will definitely be making this again.  -  15 May 2015