1 lb. pork tenderloin, cut crosswise into 6 pieces
1/3 c. all-purpose flour
1 tsp. seasoned salt
1/4 tsp. pepper
1 beaten egg
2 tbsp. milk
3/4 c. fine dry bread crumbs
1 tsp. paprika
3 tbsp. shortening
3/4 c. chicken broth
1 tbsp. all-purpose flour
1/4 tsp. dried dillweed
1/2 c. dairy sour cream

Pound pork to 1/4 to 1/8 inch thickness. Cut small slits around edges to prevent curling. Coat meat with a mixture of the 1/3 cup flour, seasoned salt and pepper. Combine egg and milk. Dip cutlets into egg mixture, then into a mixture of crumbs and paprika. In a hot shortening for 2-3 minutes on each side. Remove from pan to a platter; keep warm.

For Sauce: Pour broth into skillet, scraping to loosen crusty drippings. Stir the 1 tablespoon flour and dillweed into sour cream. Stir sour cream mixture into broth. Cook and stir over low heat until mixture is thickened and bubbly. Cook and stir 1-2 minutes more. Pass sauce with fork. Serves 6.

Serve Breaded Pork Tenderloins with a dill-flavored sour cream sauce. If desired, garnish with thin lemon slices and fresh dill.