6 pork loin cutlets, 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. bread crumbs
1 tsp. paprika
3 tbsp. shortening
3/4 c. chicken broth
1 tbsp. flour
1/4 tsp. dill weed
1/2 c. sour cream

Pound pork to 1/4-1/8 inch thick; cut small slits around edges to prevent curling. Coat with mixture of 1/4 cup flour, seasoned salt and pepper. Combine egg and milk; dip in cutlets, then in mixture of 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 and keep warm. Pour broth into skillet, scraping to loosen crusty drippings.

Blend 1 tablespoon flour and dill weed into sour cream; stir into broth and cook, stirring until thickened; do not boil. Pass with cutlets.