From Paulette Vickery's Recipe Collection

PORK SCHNITZEL: (Herb Stuffing Mix)

main dish, meats

6 each pork loin cutlets, 1/2 inch
1/4 cup flour
1/2 teaspoon seasoned salt
1 each egg, beaten
2 tablespoon milk
2 cup herb stuffing mix, crushed
1/4 cup cooking oil
1 pkg noodles cooked, 8oz
2 cup chicken broth
1/2 cup sour cream
3 tablespoon corn starch
1/4 teaspoon dill weed

Using meat mallet, pound pork cutlets, (which have been placed between pieces of plastic wrap), to 1/4 inch thickness, then remove plastic wrap. Score cutlets by cutting small slits around edges, to prevent edges of meat from curling up during cooking. Coat meat with mixture of flour and seasoned salt. Combine egg and milk, and beat well to blend. Dip cutlets in egg mixture, then in crushed herb stuffing mix. In large skillet, cook pork cutlets, 3 at a time, in 2 tablespoons hot cooking oil, 2-3 minutes on each side, or till done. Remove to serving platter. Keep warm, and serve with hot cooked noodles, and dill sauce. To make dill sauce, in medium saucepan, heat chicken broth, covered, over medium heat, 10-12 minutes, or till thawed, if frozen. In small bowl, combine sour cream, corn starch, and dill weed. Gradually stir in 1/2 cup of broth. Return sour cream mixture to hot broth in saucepan. Cook and stir till thickened and bubbly, then cook and stir 1/2 minutes longer. Pour some sauce over pork cutlets. Pass remaining dill sauce, to spoon over individual servings. Makes 2 1/4 cups, dill sauce.

Yield: 6 servings