Jagerschnitzel

Make the breading: Combine the bread crumbs, flour, salt, and pepper in a shallow dish and mix well to combine. Place the beaten egg in a second shallow dish.

Heat the oil in a skillet over medium-high heat.

Dip one pork steak at a time into the egg, then coat evenly with the seasoned bread crumbs. Place the coated cutlets in the hot skillet and cook until browned on both sides and cooked through, this will take 4-6 minutes. Remove to a platter and keep warm. You can also hold them in the oven at 250 degrees F.

Make the sauce: Add the onion and mushrooms to the skillet. Cook, stirring, until the onions are soft and lightly browned.

Add the water and beef bouillon cube and stir to blend. Bring to a boil then reduce the heat to a simmer and let cook for 20 minutes.

Combine the cornstarch and sour cream in a small bowl. Add the mixture to the sauce in the skillet and cook over low heat just until heated through. Do not let the mixture boil or it will curdle.

To serve, spoon the mushroom sauce over the jagerschnitzel.