6 pork cutlets
1/4 c. flour
1 tsp. seasoned salt
1 beaten egg
1 tbsp. milk
3/4 c. bread crumbs
1 tsp. paprika
3 tsp. oil or shortening
3/4 c. chicken broth
1 tbsp. flour
1/2 c. sour cream

Pound pork 1/8 to 1/4 inch thick. Cut slits around edges to prevent curling. Coat meat with flour, salt and pepper. Mix egg and milk. Dip cutlets in egg mixture then crumbs, mixed with paprika. Brown cutlets in oil, 2 to 3 minutes on each side. Remove from pan to platter, keep warm. Pour broth into skillet and scrape and loosen crumbs. Blend the 1 tablespoon flour into sour cream. Stir sour cream mixture into broth. Cook and stir until thickened. Do not boil. Pass sauce with cutlets.