RUBY'S CLASSIC SCHNITZEL

1/2 cup all-purpose flour

1/4 teaspoon garlic salt

1/4 teaspoon celery salt

1/4 teaspoon paprika

1/4 teaspoon seasoned salt

1/8 teaspoon pepper

1 slightly beaten egg

1/2 cup milk

2 to 3 tablespoons cooking oil

6 4-ounce pork sirloin cutlets

(about 1/2 inch thick)

Lemon wedges (optional)

Sour Cream/Dill Sauce

(recipe follows; optional)

1. In a shallow dish, stir together flour, garlic salt, celery salt, paprika, seasoned salt and pepper. In another shallow dish, stir together egg and milk.

2. In a large skillet, heat cooking oil. Coat each cutlet with flour mixture, then dip in egg mixture and again in flour mixture. Cook in hot oil over medium heat for 12 to 15 minutes or till browned on both sides and meat no longer is pink, turning once. (Serve with lemon wedges or Sour Cream/Dill Sauce, if you like.) Makes 6 servings.

Sour Cream/Dill Sauce: After preparing cutlets, remove meat from skillet and keep warm while preparing sauce. Pour 11/4 cups chicken broth into the skillet used for cooking the cutlets. Over medium heat, scrape up brown bits in skillet. Bring to boiling. In a small bowl, stir together 1/2 cup dairy sour cream, 2 tablespoons all-purpose flour and 1/2 teaspoon dried dillweed. Stir into hot broth in skillet. Cook and stir till thickened and bubbly. Cook and stir for 1 minute more. Serve sauce over cutlets. Makes about 2 cups.