1 lb. pork tenderloin, cut in 6 pieces
1/3 c. flour
1 tsp. seasoned salt
1/4 tsp. pepper
1 beaten egg
2 tbsp. milk
3/4 c. bread crumbs
1 tsp. paprika

Pound pork to 1/4 inch thickness. Coat meat with mixture of flour, season salt and pepper. In another bowl mix egg and milk. Dip cutlets into egg mixture and then finally into mixture of crumbs and paprika. Crushed crackers can also be used. In large skillet cook 3 cutlets at a time in hot shortening for 2-3 minutes each side. Return all cutlets to pan and simmer 20 minutes.