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J.gerschnitzel

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CATEGORY CUISINE TAG YIELD
Meats, Eggs, Vegetables, Dairy Meat 4 Servings

INGREDIENTS

4 -(up to)
6 Pork or veal chops
Flour seasoned to taste with salt; pepper and paprika
1 EGG; LIGHTLY BEATEN WITH:
1 tb Water
Bread crumbs
1/2 c Vegetable oil
1/2 Chopped
1 tb Butter
1 cn (4-oz) sliced mushrooms; drained
1 tb Lemon juice
1 ct (8-oz) sour cream
1 tb Water
Salt to taste
Pepper to taste
Paprika to taste
1 Lemon; cut into 6 slices

INSTRUCTIONS

Cut excess fat from chops and pound slightly with meat mallet. Dredge in
flour, dip in egg mixture, and then dip in bread crumbs. Fry in oil in a 10
inch skillet until done. Remove to a warm platter. In a separate skillet,
saut. onion in butter. Add mushrooms and lemon juice. Before serving, add
sour cream, water, salt, pepper and paprika. Pour over chops and garnish
with lemon slices. Yield: 4 to 6 servings.
MARILYN OWEN (MRS. WILLIAM)
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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