Pork Schnitzel With Dill Sauce - cooking recipe

Ingredients

Schnitzel
6 pork sirloin roast, cutlets (each 4 ounces and 1/2 inch thick)
1/2 cup all-purpose flour
2 teaspoons seasoning salt
1/2 teaspoon pepper
2 eggs
1/4 cup 2% low-fat milk
1 1/2 cups dry breadcrumbs
2 teaspoons paprika
6 tablespoons vegetable oil (for frying)
Dill Sauce
1 1/2 cups chicken broth, divided
2 tablespoons all-purpose flour
1/2 teaspoon dill weed
1 cup sour cream

Preparation

Flatten pork cutlets to 1/4-inch thickness.
Combine the flour, seasoned salt and pepper in a shallow bowl. In another bowl, beat eggs and milk. Combine bread crumbs and paprika in another bowl. Dip cutlets into flour mixture, then into egg mixture, then into crumb mixture.
Heat oil in a large skillet. Add coated cutlets, a few pieces at a time, and cook for 3 to 4 minutes per side or until tender. Remove to a serving platter; keep warm.
Pour 1 cup broth into skillet, scraping bottom of pan to loosen browned bits. Combine flour and remaining broth until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in dill and sour cream; heat through (do not boil).
Pour sauce over pork.