Wiener Schnitzel

• 4 boneless sirloin pork chops
• salt
• black pepper
• 1 c. all purpose flour
• 2 Tbsp. mustard
• 1/2 tsp. Hungarian paprika
• 1/3 to 1/2 c. whipping cream
• 1 Tbsp. lemon juice

1. Tenderize the chops, they should not be very thin.
2. Salt and pepper from both sides.
3. Dredge chops in flour, shake off excess of flour.
4. Over medium heat in frying pan heat about 4 Tbsp. oil. Try the chops from both sides, until tender.
5. Remove the chops from pan, keep in warm place until you prepare the sauce.
6. To prepare the sauce add a little bit of water, about 1/3 cup, to pan juices, scrape the brown bits from bottom.
7. Add Hungarian paprika and mustard, stirring constantly.
8. As soon as it starts to boil, slowly add whipping cream, reduce the heat and add lemon juice. Stir constantly.
9. Return meat to pan and cook about 2 to 4 minutes longer.
10. Serve over mashed potatoes with slices of lemon and decorate with fresh parsley.

boneless sirloin pork chops, salt, black pepper, flour, mustard, paprika, whipping cream, lemon juice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=22314 (may not work)