Schnitzel with Mushroom Gravy

Firstly, make a well in the shallow dish and gently pour beaten egg into it. In another shallow dish, combine bread crumbs and flour to create a mixture that is seasoned with salt and pepper for added flavor.

Next, take the pork steaks and dip them into the beaten egg, making sure they are fully coated. Then, press the steaks firmly into the bread crumb mixture to ensure an even coating.

Now, heat a generous amount of oil in a large skillet over medium-high heat. Once the oil is hot, carefully place the coated steaks in the skillet and fry them until they are nicely browned on both sides, taking about 5 minutes per side. To check if the steaks are cooked through, insert an instant-read thermometer into the center of each steak and wait for it to reach at least 145 degrees F (63 degrees C). Remove the steaks from the skillet and place them on a platter to keep warm.

After removing the steaks, pour some of the remaining oil from the skillet into a small bowl. Add sliced onions and mushrooms to the bowl, then cook them over medium heat until they are lightly browned. Now, pour in some water and add a bouillon cube to the bowl; stir until it is fully dissolved. Let the mixture simmer for about 20 minutes.

In a small bowl, whisk together sour cream and cornstarch to create a smooth mixture. Then, add this mixture to the skillet with the onions and mushrooms; stir until it is fully incorporated. Cook over low heat, stirring constantly, until the sauce thickens to your liking - but be careful not to let it boil. Finally, spoon this delicious sauce over the warm steaks and serve immediately.