1 egg, lightly beaten
1 tablespoon water
1/2 teaspoon crushed dried rosemary
1/4 teaspoon black pepper
1 pinch garlic powder
3 tablespoons vegetable oil
3 pounds pork cube steaks
1 cup seasoned bread crumbs
2 tablespoons butter
3/4 pound fresh mushrooms, coarsley chopped
1 (10.5 ounce) can condensed cream of chicken soup
1 cup sour cream
1/2 cup chicken broth
Preheat an oven to 165 ° C/325 ° F.
Mix garlic powder, black pepper, rosemary, water and egg in a
Heat vegetable oil in a big skillet on medium heat. In egg
mixture, dip pork steaks; coat in breadcrumbs. Brown pork for 5
minutes per side; remove. Put in a 9×13-in. baking dish.
Heat butter in the same skillet on medium heat and mix
mushrooms in; cook till tender. Mix chicken broth, sour cream
and soup in; warm through. Put over pork; use aluminum foil to
cover the dish.
In the preheated oven, bake for 1 hour.
Nutrition Information :
Calories: 685 calories;
Total Carbohydrate: 15.8
Total Fat: 52.9