Pork Schnitzel with Creamy Sauce

Directions

Pound pork ¼ to ⅛ inch thick. Cut small slits around edges to prevent curling. Coat meat with mixture of flour, salt, and pepper.

Combine egg and milk. Dip meat into egg mixture, then in a mixture of bread crumbs and paprika.

In a large skillet, cook meat in shortening 2 to 3 minutes on each side. Remove from pan; keep warm.

Pour broth into skillet, scraping to loosen crusty drippings. Blend the flour and dillweed into the sour cream. Stir mixture into the broth. Cook and stir until mixture is thickened; do not boil.

Serve with pork.