Instructions: Combine the breadcrumbs and stock powder on a shallow plate.

Combine the egg and milk in a shallow dish.

Dip the schnitzel into the breadcrumb mixture then into the egg mixture.

Coat again with breadcrumbs.

Refrigerate for 10 minutes.

Heat the oil in a frying pan.

Add the schnitzel and cook for 5-6 minutes or until golden brown. Turn once.

Place the sauce mix in a measuring jug.

Make up to 1 cup with boiling water and whisk until smooth.

Whisk in the tomato paste and sour cream.

Serve the sauce with the schnitzel.

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