Instructions: 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.

Yield: 4 to 6 servings.

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