6 pork loin cutlets (1 1/2 lbs.), cut 1/2 inch thick
1/4 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
1/4 tsp. dried dill weed
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 mixture of the 1/4 cup flour, the seasoned salt and pepper.

Combine egg and milk. Dip cutlets in egg mixture, then in mixture of crumbs and paprika.

In a large skillet, cook 3 cutlets at a time in hot shortening, 2 to 3 minutes on each side. Remove from pan to platter, keep warm. Pour broth into skillet, scraping to loosen crusty drippings.

Blend the 1 tbsp. flour and dill weed into sour cream. Stir sour cream mixture into broth. Cook and stir until mixture is thickened; do not boil. Pass sauce with cutlets. Makes 6 servings.

I usually serve German potato salad with this.