Pork Schnitzel

Flatten the pork cutlets to 1/2-inch thickness using a meat mallet or rolling pin.

In a shallow dish, combine the flour, seasoned salt and pepper. In a separate shallow dish, whisk together the egg and milk until smooth. In a third shallow dish, mix the bread crumbs with the paprika.

Coat each pork cutlet in the flour mixture, dip it into the egg mixture, then press it into the bread crumb mixture, ensuring an even coating. Let the coated cutlets rest for five minutes to help the breading adhere.

In a large skillet, cook the pork in canola oil for two minutes on each side or until browned. Remove them and keep them warm.

In the same skillet, add 1/3 cup of the chicken broth, scraping up any browned bits from the bottom of the pan. In another bowl, combine the flour and remaining 1/3 cup of broth until smooth, then stir this into the skillet. Bring the sauce to a boil, cooking and stirring for one to two minutes until thickened. Reduce the heat to low, then stir in the sour cream, dill weed, salt and pepper. Heat the sauce through, but don't let it boil.

Serve the pork cutlets with the sauce spooned over the top, garnished with snipped fresh dill, if desired.