1 or 2 lbs. pork tenderloins
1/3 c. flour
1 tsp. salt
1/4 tsp. pepper
1 beaten egg
2 tbsp. milk
3/4 c. dry bread crumbs
1 tsp. paprika (optional)
3 tbsp. shortening
3/4 c. chicken broth
1 tbsp. flour
1/4 tsp. dillweed, dried
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, salt and pepper. Combine egg and milk. Dip cutlets into egg mixture, then into a mixture of crumbs and paprika. In a large skillet cook cutlets in hot shortening, 4-5 minutes. Remove from pan to platter; keep warm.

For sauce, pour broth into skillet, scraping to loosen crusty dripping. 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 longer. Serve over the pork.