| 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 | T | Water |
| Bread crumbs | ||
| 1/2 | c | Vegetable oil |
| 1/2 | Chopped | |
| 1 | T | Butter |
| 1 | 4-oz sliced mushrooms | |
| drained | ||
| 1 | T | Lemon juice |
| 1 | 8-oz sour cream | |
| 1 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 636
Calories From Fat: 290
Total Fat: 32.8g
Cholesterol: 7.6mg
Sodium: 2440.7mg
Potassium: 679.8mg
Carbohydrates: 68.8g
Fiber: 5.6g
Sugar: <1g
Protein: 17.7g