Place cutlets between waxed paper and flatten to 1/4 - 1/2 inch thickness using a meat pounder or rolling pin.
Cut small slits around the edges of the pork and set aside.
In a pie dish or bowl combine 1/2 cup flour, salt and pepper.
In a second pie dish beat eggs with milk.
In a third pie dish combine bread crumbs and paprika.
Dip cutlets in flour, then egg mixture and finally in the breadcrumb mixture, coating well with the crumbs; set aside until all the pork cutlets are coated.
In a large skillet melt Crisco (vegetable shortening) over medium heat.
Add three cutlets to the skillet at a time and saute on both sides until golden brown (3-5 minutes per side) and then transfer to a plate and keep warm and repeat with the remaining shortening (3 tablespoons) and cutlets.
In a small cup combine remaining flour (2 tablespoons) with dillweed and then add mixture to skillet.
Stir in broth, stirring to combine well and then stir in sour cream until heated through.
Spoon sauce or pass separately--the sauce is wonderful over noodles.