Pork Schnitzel - cooking recipe

Ingredients

6 pork chops, 1/2-inch 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 dill weed
1/2 c. dairy sour cream

Preparation

Pound
pork 1/4 to
1/8-inch
thick.
Cut
small
slits around edges to prevent curling.
coat with mixture of 1/4 cup flour, seasoned salt and
pepper.\tCombine
egg and milk.\tDip in egg mixture, then in
mixture
of bread crumbs and paprika. In large skillet, cook 3 cutlets at a time in shortening, 2 to 3 minutes on each side.\tRemove\tfrom
pan,
keep
warm.
Pour broth into skillet, scraping
to
loosen
drippings.
Blend
1 tablespoon flour and dill
weed
with\tsour
cream.
Stir into broth.\tCook and stir until
thick;
do\tnot boil.
Serve with cutlets.