Pork Mornay - cooking recipe

Ingredients

4 large cubed pork steaks, cut in half
2 eggs, beaten
1 cup dry breadcrumbs
3 tablespoons vegetable oil
3 tablespoons water
8 tablespoons tomato sauce
Mornay Sauce
1 tablespoon margarine
1 teaspoon margarine
1 tablespoon flour
1 teaspoon flour
2 dashes salt
2 dashes ground nutmeg
2 dashes cayenne pepper
1/2 cup chicken bouillon
1/2 cup half-and-half
1/2 cup shredded cheddar cheese (or more)
paprika

Preparation

Dip pork steaks into egg; coat with bread crumbs.
Heat oil in a 10 inch skillet that has a lid.
Fry pork over medium heat until brown.
Add water to pan and spoon 1 tablespoon of tomato sauce onto each pork steak; reduce heat to low.
Cover and cook until done, about 30 minutes.
While the pork steaks are cooking prepare Mornay Sauce.
Heat margarine in small saucepan until melted.
Blend in flour, salt, nutmeg and cayenne pepper.
Cook over low heat, stirring constantly, until mixture is smooth and bubbly.
Immediately stir in bouillon and half-and-half. Heat to boiling, stirring constantly.
Boil and stir 1 minute.
Stir in cheese until melted.
When pork steaks are done, remove to platter; top with Mornay Sauce.
Sprinkle with paprika.