Pork Schnitzel With Dill Sauce

• 1/2 cup all-purpose flour
• 2 teaspoons seasoned salt
• 1/2 teaspoon pepper
• 2 large eggs
• 1/4 cup 2% milk
• 1-1/2 cups dry bread crumbs
• 2 teaspoons paprika
• 6 pork sirloin cutlets (4 ounces each)
• 6 tablespoons canola oil
• 2 tablespoons all-purpose flour
• 1-1/2 cups chicken broth, divided
• 1 cup sour cream
• 1/2 teaspoon dill weed

1. In a shallow bowl, mix flour, seasoned salt and pepper. In a second shallow bowl, whisk eggs and milk until blended. In a third bowl, mix bread crumbs and paprika.
2. Pound pork cutlets with a meat mallet to 1/4-in. thickness. Dip cutlets in flour mixture to coat both sides; shake off excess. Dip in egg mixture, then in crumb mixture, patting to help coating adhere.
3. In a large skillet, heat oil over medium heat. Add pork in batches; cook 2-3 minutes on each side or until golden brown. Remove to a serving plate; keep warm. Wipe skillet clean if necessary.
4. In a small bowl, whisk flour and broth until smooth; add to same skillet. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened.
5. Reduce heat to low. Stir in sour cream and dill; heat through (do not boil). Serve with pork.

allpurpose, salt, pepper, eggs, milk, bread crumbs, paprika, pork sirloin cutlets, canola oil, flour, chicken broth, sour cream, dill weed

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