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J?gerschnitzel

Yield: 4 Servings

Ingredients and directions for this recipe

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

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,

See also:
Previous recipe J.r.'s Layered Chocolate Mousse
Next recipe Jabba Jiggle

Or try one of these recipes:
Curry Cauliflower
Peasant-style Kasha And Potatoes