6 pork loin cutlets (cut 1/2 in. thick)
1/4 c. flour
1 tsp. seasoned salt
1/4 tsp. pepper
1 beaten egg
2 tbsp. milk
3/4 c. fine 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 to 1/8 thickness. Cut edges with slits to prevent curling. Coat with mixture of flour, seasoned salt, and pepper. Combine egg and milk. Dip cutlets in egg mixture, then in crumbs and paprika. Cook in large skillet 3 cutlets at a time for 3 minutes on each side. Remove and pour broth in skillet. Loosen drippings then mix 1 tablespoon flour, dill weed, sour cream. Pour and stir into broth. Cook until thick. Pour over warm cutlets.