Pork Schnitzel

Using a meat mallet, pound pork cutlets until 1/4- to 1/8-inch thick. Make small slits around the edges of the cutlets to prevent curling.

Mix flour, salt, and pepper in a bowl. Place beaten egg in another bowl, and breadcrumbs and paprika in a third one.

Heat oil in a large skillet over medium-high heat. Dredge pork cutlets in the seasoned flour, dip in egg, then coat with breadcrumbs.

Working in batches, fry cutlets for 3 to 4 minutes on each side. Transfer to a plate; cover with foil to keep warm.

Make the dill sauce: heat chicken stock in a saucepan; remove from heat and set aside. In a small bowl, mix dill, salt, sour cream, and mayonnaise. Add the sour cream mixture to chicken stock. Bring back to heat, stirring until mixture thickens. Do not boil.

Make the German potato salad: in a bowl, mix together mayonnaise, mustard, pickle relish, salt, and pepper. Add potatoes, bacon, and eggs. Mix until well combined.

Top cutlets with fried eggs and serve with dill sauce, potato salad, and lemon slices on the side.