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1.
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Using a meat mallet, pound the pork cutlets to about a 1/4 inch thickness.
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Cut small slits around the entire edge of the chops to prevent them from curling when frying.
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2.Set out 3 shallow dishes.
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One with a mixture of the flour, seasoned salt, and pepper.
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The second with the eggs and milk whisked together.
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The third with a mixture of the panko or bread crumbs and paprika.
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3.
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In a large skillet heat the olive oil on medium high heat.
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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.
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4.
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Saute the chops for 3 to 4 minutes on each side.
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Remove the chops from the skillet and place in a warm oven to keep hot.
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5.
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Add the mushrooms and garlic to the pan, adding a bit more olive oil if needed.
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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.
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In a small bowl mix the dill and salt into the sour cream.
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Stir the sour cream mixture into the chicken stock.
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Heat and stir until mixture thickens (do not let boil).
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6.
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Remove the chops from the oven and serve with the sauce spooned over top.
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7.
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Enjoy!
