Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 4 \N | -(up to) |
| 6 \N | Pork or veal chops |
| \N \N | Flour seasoned to taste with salt; pepper and paprika |
| 1 \N | EGG; LIGHTLY BEATEN WITH: |
| 1 tablespoon | Water |
| \N \N | Bread crumbs |
| ½ cup | Vegetable oil |
| ½ \N | Chopped |
| 1 tablespoon | Butter |
| 1 can | (4-oz) sliced mushrooms; drained |
| 1 tablespoon | Lemon juice |
| 1 carton | (8-oz) sour cream |
| 1 tablespoon | Water |
| \N \N | Salt to taste |
| \N \N | Pepper to taste |
| \N \N | Paprika to taste |
| 1 \N | 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:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .