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4 | (up to) |
6 | Pork or veal chops |
| Flour seasoned to taste with salt; pepper and paprika |
1 | Egg; Lightly Beaten With: |
1 Esslöffel | water |
| bread crumbs |
1/2 Tasse | vegetable oil |
1/2 | Chopped |
1 Esslöffel | butter |
1 Dose | (4-oz) sliced mushrooms; drained |
1 Esslöffel | lemon juice |
1 Karton | (8-oz) sour cream |
1 Esslöffel | water |
| salt |
| pepper |
| 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,
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