Jgerschnitzel
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 | ||
| ½ | cup | Vegetable oil |
| ½ | Chopped | |
| 1 | tablespoon | Butter |
| 1 | can | (4-oz) sliced mushrooms; drained |
| 1 | tablespoon | Lemon juice |
| 1 | carton | (8-oz) sour cream |
| 1 | tablespoon | Water |
| Salt to taste | ||
| Pepper to taste | ||
| Paprika to taste | ||
| 1 | Lemon; cut into 6 slices | |
Directions
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, .