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Jagerschnitzel

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, sauté 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.



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