This recipe, while hectic during the making, came out incredible.
4 boneless pork cutlets, trimmed
3/8 cup flour
1 1/2 teaspoons seasoning salt
3/8 teaspoon pepper
1 1/2 eggs
1/4 cup milk
1 1/8 cups breadcrumbs
1 1/2 teaspoons paprika
4 1/2 tablespoons vegetable shortening (Crisco)
1 1/2 tablespoons flour
3/8 teaspoon dried dill
1 1/8 cups chicken broth
3/4 cup sour cream, room temperature
Place cutlets between waxed paper and flatten to 1/4 - 1/2 inch thickness
2 In a bowl combine 1/2 cup flour, salt and pepper.
3 In a second bowl beat eggs with milk.
4 In a third pie dish combine bread crumbs and paprika.
5 Dip cutlets in flour, then egg mixture and finally in the breadcrumb mixture, coating well with the crumbs; set aside until all the pork cutlets are coated.
6 In a large skillet melt Crisco (vegetable shortening) over medium heat.
7 Add three cutlets to the skillet at a time and saute on both sides until golden brown (3-5 minutes per side) and then transfer to a plate and keep warm
8 In a small cup combine remaining flour (2 tablespoons) with dillweed and then add mixture to skillet.
9 Stir in broth, stirring to combine well and then stir in sour cream until heated through.
10 Spoon sauce over noodles and pork.