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Ingredients:
4 Ounce(s) spaetzle
1 1/4 Ounce(s) sour cream
1 1/2 Bunch(s) fresh parsley
4/23 Ounce(s) paprika
1 Ounce(s) salt
1 Ounce(s) chardonnay wine
1 Cup(s) water
3/4 Ounce(s) tomato paste
8 sliced mushroom, button
1/4 chopped onion, white
1 egg
1/16 Quart(s) vegetable oil
1 pork chop
4 43/249 Ounce(s) bread crumbs
Directions: 1. Put the water on to boil for the spaetzle, cook the spaetzle according to its directions. 2. Heat oil in a large skillet over medium high heat. Pound cutlets with a meat tenderizer to flatten them. Season cutlets with salt and pepper to taste, dredge them in beaten eggs and then coat evenly with bread crumbs. Place cutlets into skillet and fy until golden brown (1-2 minutes each side). Remove from the skillet and drain on paper towels. Keep the meat warm by covering with aluminum foil. 3. Saute onions until golden brown. Add tomato paste and mushrooms and saute over low heat. Add wine, water and seasonings; let simmer for about 5 minutes. Stir in sour cream. Pour over schnizel just before serving. Put spaetzle on the side.
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