Recipe - Jgerschnitzel

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

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.