Ingredients
1 cup bread crumbs
1 tbsp flour
SIDS SALT & PEPPER to taste
2 tbsp rice bran oil
4 pork steaks or cutlets, pounded thin
1 egg, beaten
1 onion, diced
260 g sliced mushrooms
1½ cups water
1 cube beef bouillon
½ tsp SIDS CRAZY SALT
1 tbsp cornflour
½ cup sour cream
Directions
In a shallow dish, mix together the bread crumbs and flour. Season with SIDS SALT & 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 cooked through, about 5 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, SIDS CRAZY SALT and dissolve the bouillon cube. Simmer for about 20 minutes. Stir together the cornflour and sour cream then stir into the skillet. Cook over low heat until thickened but do not boil. Spoon over the pork cutlets and serve immediately.
