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VIENER SCHNITZEL 
6 veal chops or steaks
salt and pepper
2 eggs, slightly beaten
flour
3 tbsp. bacon drippings
juice of 1 lemon
1 cup thick sour cream

Sprinkle veal lightly with salt and pepper. Dip into eggs, then into flour. Brown on both sides in hot bacon drippings, then cover and cook slowly until chops are tender and cooked through.

Sprinkle with lemon juice and arrange on a hot platter. Blend the tablespoon of flour with drippings from pan. Add sour cream and cook for three minutes, stirring constantly.

Season to taste with salt and pepper and serve with chops. Garnish with slices of lemon.

Variation: Currant jelly can be melted in the drippings in which the chops were sauted instead of adding flour and cream.

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