Jgerschnitzel
- 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, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
