Heat about 1/2-cup of oil in a large skillet over medium heat. Add single layer of pork; cook until golden brown on both sides, about 5 to 6 minutes per side. Drain on paper towels; keep warm. Repeat with remaining pork.
Serve with Mushroom Sauce.
Whisk together chicken broth, Bisto, and sour cream; set aside.
Drain all of the oil from pan in which the schnitzel was cooked. Add butter. When the butter is melted, add sliced mushrooms. Increase heat to high. Cook, stirring frequently until all liquid has evaporated, 1 to 2 minutes.
Add Madeira. Cook, stirring frequently until most of the Madeira has evaporated, 1 to 2 minutes.
Reduce the heat to medium; add chicken broth mixture. Cook, stirring frequently until bubbly and thickened.
Yield: 2 cups.