Comes from The International Sampler Cookbook; serve with spatzle

Ingredients:

• 6 pork loin cutlets (or substitute 2 butterfly pork chops)
• 1/4 cup flour
• 1 tsp seasoned salt
• 1/4 tsp pepper
• 1 egg, beaten
• 2 Tbsp milk
• 3/4 cup dry breadcrumbs
• 1 tsp paprika
• 3 Tbsp shortening
• 3/4 cup chicken broth
• 1 Tbsp flour
• 1/4 tsp dill weed
• 1/2 cup sour cream

Pound pork to 1/4 inch thickness; slash edges. Coat with mixture of 1/4 cup flour, seasoned salt, and pepper. Combine egg and milk in bowl. Mix breadcrumbs and paprika in a bowl. Dip cutlets into egg mixture, then in crumbs. Brown in shortening in skillet for 3 minutes on each side. Remove to serving platter. Add broth to skillet, stirring to deglaze. Blend 1 Tbsp flour and dill weed with sour cream. Add to skillet. Cook until thickened, stirring constantly. Serve schnitzel with gravy and spatzle.