Pork Schnitzel with pasta and asparagus

SUNDAY
PORK SCHNITZEL
□ 6 pork chops
□ 1/4 c. flour
□ Salt and pepper
□ 3/4 c. sour cream
□ 1 tbsp. dill seed
□ 3 tbsp. butter
□ Bread crumbs
□ 3 tbsp. milk
□ 1 can chicken broth
□ 1 egg

Pound chops and slit edges. Dip in flour, salt and pepper. Dip in egg and milk, then bread crumbs. Fry in butter browning on both sides; remove from pan. Mix sour cream, dill seed, broth and remaining flour mixture together. Heat in frying pan but DO NOT LET IT BOIL. Pour over chops and serve. Serves 3 to 4.

Serve with buttered noodles and asparagus