6 pork loin cutlets (1 1/2 lb.), cut 1/2" 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 tbsp. all-purpose flour
1/4 tsp. dried dillweed
1/2 c. dairy sour cream

Pound pork 1/4 to 1/8 inch thick. 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 a mixture of bread crumbs and paprika. In large skillet cook 3 cutlets at a time in hot shortening 2-3 minutes on each side. Remove from pan to platter; keep warm. Pour broth into skillet, scraping to loosen crusty drippings.

Blend the 1 tablespoon flour and dillweed into the sour cream. Stir sour cream mixture into broth. Cook and stir until mixture is thickened; do not boil. Pass sauce with cutlets. Serves 6.