A German version of country fried steak; this was one of my favorite dishes that I would order at the restaurants while serving in Erlangen, Germany. I finally worked out a recipe that is spot-on with what I would get while there. Serve with thick noodles, potatoes, or another German favorite of mine, Red Cabbage.
1 cup bread crumbs
1 Tablespoon all-purpose flour
salt and pepper to taste
2 Tablespoons vegetable oil
2 pork steaks or cutlets, pounded thin
1 egg, beaten
1 medium onion, diced
8 ounces sliced mushrooms
1½ cups beef broth
1 Tablespoon cornstarch
½ cup sour cream
1In a shallow dish, mix together the bread crumbs and flour. Season with salt and pepper. Beat the egg in a separate dish with a couple tablespoons of water. Heat oil in a large skillet over medium-high heat. Dip pork steaks in egg, then coat with the bread crumb mixture. (Optional Repeat this process if you want the crust to be thicker.) Fry the breaded pork in the hot oil until browned on both sides and cooked through, about 5 minutes per side.
2Remove the pork to a platter and keep warm. Add onion and mushrooms to the skillet and cook until lightly browned. Pour in beef broth and simmer for about 20 minutes to give the broth time to reduce. Stir the cornstarch in some cool water to dissolve then stir into the skillet. When it has thickened, add the sour cream and cook over low heat until hot. Spoon the sour cream mixture over the pork cutlets and serve immediately.
Ingredients
1 cup bread crumbs
1 Tablespoon all-purpose flour
salt and pepper to taste
2 Tablespoons vegetable oil
2 pork steaks or cutlets, pounded thin
1 egg, beaten
1 medium onion, diced
8 ounces sliced mushrooms
1½ cups beef broth
1 Tablespoon cornstarch
½ cup sour cream
Directions
1In a shallow dish, mix together the bread crumbs and flour. Season with salt and pepper. Beat the egg in a separate dish with a couple tablespoons of water. Heat oil in a large skillet over medium-high heat. Dip pork steaks in egg, then coat with the bread crumb mixture. (Optional Repeat this process if you want the crust to be thicker.) Fry the breaded pork in the hot oil until browned on both sides and cooked through, about 5 minutes per side.
2Remove the pork to a platter and keep warm. Add onion and mushrooms to the skillet and cook until lightly browned. Pour in beef broth and simmer for about 20 minutes to give the broth time to reduce. Stir the cornstarch in some cool water to dissolve then stir into the skillet. When it has thickened, add the sour cream and cook over low heat until hot. Spoon the sour cream mixture over the pork cutlets and serve immediately.
