Pork Schnitzel with Mushroom Sauce

1. Using a meat mallet, pound the pork cutlets to about a 1/4 inch thickness. Cut small slits around the entire edge of the chops to prevent them from curling when frying.

2.Set out 3 shallow dishes. One with a mixture of the flour, seasoned salt, and pepper. The second with the eggs and milk whisked together. The third with a mixture of the panko or bread crumbs and paprika.

3. In a large skillet heat the olive oil on medium high heat. Dredge the cutlets first in the seasoned flour, then dip the cutlets in the egg mixture, and then into the mixture of bread crumbs and paprika.

4. Saute the chops for 3 to 4 minutes on each side. Remove the chops from the skillet and place in a warm oven to keep hot.

5. Add the mushrooms and garlic to the pan, adding a bit more olive oil if needed. Once they have softened a bit add the chicken stock into the skillet to deglaze the pan, scraping the bottom of the pan to loosen the brown bits. In a small bowl mix the dill and salt into the sour cream. Stir the sour cream mixture into the chicken stock. Heat and stir until mixture thickens (do not let boil).

6. Remove the chops from the oven and serve with the sauce spooned over top.

7. Enjoy!