Ingredients
2 pork cutlets (about 5 ounces each)2 tablespoons all-purpose flour1/4 teaspoon seasoned salt1/8 teaspoon pepper1 large egg2 tablespoons 2% milk1/4 cup dry bread crumbs1/4 teaspoon paprika1 to 2 tablespoons vegetable oilSAUCE:2/3 cup chicken broth, divided1-1/2 teaspoons all-purpose flour3 tablespoons sour cream1/8 teaspoon dill weedSalt and pepper to tasteSnipped fresh dill, optional
Preparation
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.
In a large skillet, cook pork in oil for 2 minutes on each side or until browned. Remove and keep warm.
In the same skillet, stir in 1/3 cup broth, 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. If desired, garnish with dill.
