Preheat the air fryer to 375°F. Set up three shallow bowls. In one, mix the flour, seasoned salt and pepper. In another, whisk the egg and milk. And in the third, mix the bread crumbs and paprika. Editor's Tip: For an extra crispy coating for your pork schnitzels, use panko bread crumbs instead of regular bread crumbs.

Pound the pork cutlets to ¼-inch thickness using a meat mallet. Dip each cutlet in the flour mixture, coating both sides. Then dip the cutlet in the egg wash, and finally in the bread crumb mixture, patting to help the coating adhere. Editor's Tip: Shake off any excess flour before dipping the cutlet into the egg wash, to prevent the breading from becoming too clumpy. Use one hand for dry ingredients and the other for wet ingredients to avoid breading your fingers along with the pork!

Place the breaded cutlets in a single layer in a greased air-fryer basket. Spritz them with cooking spray, and cook until they're golden brown and crispy, four to five minutes on each side, spritzing with more cooking spray after turning them. Remove the pork to a serving plate and keep it warm. Editor's Tip: Avoid overcrowding the air-fryer basket, and cook in batches, if necessary, for even crisping.

While the schnitzel cooks, whisk the flour and chicken broth in a saucepan until smooth. Bring the pan to a boil, stirring constantly, and cook for two minutes or until thickened. Reduce the heat to low, then stir in the sour cream and dill. Heat through, but do not allow the sauce to boil. Serve the sauce over the pork.