Flatten pork cutlets to 1/4 inch thickness - I like to use a meat tenderizer like this one In a shallow bowl, combine the flour, seasoned salt and pepper
In another shallow bowl, beat eggs and milk
In another shallow bowl, combine bread crumbs and paprika
Dip cutlets in flour mixture, then into egg mixture and then coat with crumb mixture
In a large skillet heat oil and butter, after coating pork cook a few pieces at a time, for 3-4 minutes per side or until meat is no longer pink
Remove to a platter and keep warm - cover with foil or place in a 200 degree oven
For sauce, pour 1 cup of broth into skillet, scraping bottom of pan to loosen browned bits
Combine flour and remaining 1/2 cup of chicken broth until smooth, then stir into skillet
Bring to a boil
Cook while stirring for a few minutes or until thickened
Reduce heat, stir in dill and sour cream, heat through (do not boil)