Jagerocknitzel

• 6 to 8 pork cutlets (boneless pork chops)
• salt
• lemon juice
• 5 Tbsp. oil
• 7 Tbsp. flour
• 2 cans chicken broth
• 1/2 c. white wine (dry or cooking wine)
• 1/2 c. light cream
• 1 large or 2 small cans mushrooms, drained
• 1 Tbsp. paprika

1. Pound pork slices with a meat mallet.
2. Sprinkle with salt and lemon juice on both sides (very important).
3. Heat oil in skillet. Add meat and fry briskly until golden brown on each side.
4. Remove from skillet and keep warm.
5. Add flour to remaining oil.
6. Cook until pale golden brown, about 2 to 3 minutes.
7. Stir in chicken stock and wine and cook gently for about 5 minutes, stirring constantly.
8. Add cream, paprika and mushrooms.
9. Return meat to skillet.
10. Stir; simmer for 15 to 20 minutes.
11. Serve with noodles or spaetzle.
12. There is enough gravy to put over them.
13. Do not cover.

pork cutlets, salt, lemon juice, oil, flour, chicken broth, white wine, light cream, mushrooms, paprika

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1010581 (may not work)