Meat and Poultry: Jagerschnitzel

INGREDIENTS:

4 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
1/2 cup vegetable oil
1/2 onion, chopped
1 Tablespoon butter
1 (4 ounce) can sliced mushrooms, drained
1 Tablespoon lemon juice
1 (8 ounce) carton sour cream
1 Tablespoon water
Salt to taste
Pepper to taste
Paprika to taste
1 lemon, cut into 6 slices

TO PREPARE:

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, saute 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

NOTE: Authentic German dish which is good served with red
cabbage, cottage fries and a cucumber salad.

SERVINGS: 4 - 6