Ingredients

• 6 pork cutlets
• 1/4 cup flour
• 1 teaspoon seasoning salt
• 1/4 teaspoon pepper
• 1 egg, beaten
• 2 tablespoons milk
• 3/4 cup fine dry breadcrumb
• 1 teaspoon paprika
• 3 tablespoons shortening
• 3/4 cup chicken broth
• 1 tablespoon flour
• 1/4 teaspoon dried dill weed
• 1/2 cup sour cream

Instructions

1. Pound pork to 1/4 to 1/8" thick.

2. Mix 1st amount of flour with seasoned salt& pepper.

3. Mix egg and milk.

4. Mix the bread crumbs and paprika.

5. Coat meat with flour, then dip in egg mixture and then the bread crumb mixture.

6. Allow to set on a wire rack for 10 mins.

7. Brown quickly on both sides in shortening in a large skillet.

8. (about 2 to 3 mins per side) Remove from pan and keep warm.

9. Pour broth into skillet, scraping to loosen crusty drippings.

10. Blend the flour and dillweed into the sour cream.

11. Stir mixture into the broth.

12. Cook and stir until mixture is thickened; do not boil.

13. Serve with pork.