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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 |
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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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