Pork Schnitzel With Sauce

• 2 pork cutlets (about 5 ounces each)
• 2 tablespoons all-purpose flour
• 1/4 teaspoon seasoned salt
• 1/8 teaspoon pepper
• 1 large egg
• 2 tablespoons whole milk
• 1/4 cup dry bread crumbs
• 1/4 teaspoon paprika
• 1 to 2 tablespoons vegetable oil
• 2/3 cup chicken broth, divided
• 1-1/2 teaspoons all-purpose flour
• 3 tablespoons sour cream
• 1/8 teaspoon dill weed
• Salt and pepper to taste

1. Flatten meat to 1/2-in. thickness. In a shallow dish, combine the flour, seasoned salt and pepper. In another shallow bowl, combine egg and milk. Place bread crumbs and paprika in a third shallow dish. Coat meat with flour; dip in egg mixture, then coat with crumb mixture. Let stand for 5 minutes.
2. In a large skillet, cook pork in oil for 2 minutes on each side or until browned. Remove and keep warm. Stir 1/3 cup broth into a skillet, scraping browned bits. In a bowl, combine flour and remaining broth until smooth. Stir into skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Reduce heat; stir in the sour cream, dill, salt and pepper; heat through. Serve with cutlets.

pork cutlets, flour, salt, pepper, egg, milk, bread crumbs, paprika, vegetable oil, chicken broth, flour, sour cream, dill weed, salt

Taken from www.tasteofhome.com/recipes/pork-schnitzel-with-sauce/ (may not work)