Instructions: If not already tenderized, place meat between sheets of waxed paper. Pound it with a mallot to 1/4 inch thickness. Beat egg and milk together, mix crumbs, salt and pepper, and paprika together.

Heat margarine in frying pan, dip meat first into egg then into crumbs. Fry browning both sides, about 5 minutes per side. Spoon dill sauce over top or serve on the side.

SAUCE DIRECTIONS: Add butter, flour and dill weed to frying pan the meat was cooked in, mix together. Dissolve bouillon cubes in the boiling water, add to frying pan and bring to a boil, and cook until it thickens. Add sour cream, stir and heat through, serve over or with pork schnitzel.

Makes 2 1/2 cups. This sauce is also good served with pork chops or pork roast

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