PORK SCHNITZEL WITH SOUR CREAM GRAVY

Steps:

• Pound pork steaks to 1/4 inch thickness. Beat egg with a little milk in wide shallow bowel. Dredge cutlets in flour seasoned with salt, pepper and onion powder. Shake off excess flour, dip in egg then coat with coarse bread crumbs, pressing them into the meat. Set aside. Mix chicken bouillon with 1/3 C hot water. Preheat wide skillet to medium and add 2 TBS butter when hot. Clean & trim mushrooms and slice thin. Fry mushrooms until brown & set aside. Add most of remaining butter to skillet and fry steaks until golden on both sides, adding more butter if needed. Set aside and keep warm. Turn heat to low and scrape bread crumbs out of skillet. Mix 1 TBS remaining flour with chicken broth and add to skillet with mushrooms and sour cream. Bring to simmer and stir to loosen brown bits until thickened. Thin with water if needed. Serve cutlets with gravy and garnish with capers. Chicken or veal can be substituted for pork.