Ingredients

1. 2 pork cutlets (about 5 ounces each)
2. 2 tablespoons all-purpose flour
3. 1/4 teaspoon seasoned salt
4. 1/8 teaspoon pepper
5. 1 egg
6. 2 tablespoons milk
7. 1/4 cup dry bread crumbs
8. 1/4 teaspoon paprika
9. 1 to 2 tablespoons vegetable oil
10. SAUCE:
11. 2/3 cup chicken broth, divided
12. 1-1/2 teaspoons all-purpose flour
13. 3 tablespoons sour cream
14. 1/8 teaspoon dill weed
15. Salt and pepper to taste

Directions

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. Yield: 2 servings.

Nutritional Facts1 serving (1 each) equals 341 calories, 19 g fat (6 g saturated fat), 157 mg cholesterol, 687 mg sodium, 20 g carbohydrate, 1 g fiber, 21 g protein