Make the crispy pork cutlets by pounding the boneless pork chops between plastic wrap with a meat hammer to 1/4 inch thickness.
Cut small slits around the edges of the cutlets to prevent them from curling.
Mix the flour together with sea salt and freshly cracked pepper, to taste in a shallow bowl; mix well.
Whisk the eggs together in a second shallow bowl until well combined.
Combine the panko crumbs with paprika in a third bowl; mix well.
Heat the oil in a large skillet over medium high heat.
Dredge the cutlets first in the seasoned flour, then dip in the egg mixture, and then into the panko mixture.
Working in batches, cook the cutlets for 4-5 minutes on each side, or until golden brown and cooked through.
Remove the cutlets from the skillet onto a paper towel line plate and cover with a tin foil tent.
Make the creamy dill sauce by adding the chicken broth into the skillet to deglaze the pan making sure to scrape the bottom of the pan to loosen the brown bits.
In a small bowl mix the dill into the sour cream.
Stir the sour cream mixture into the chicken broth. Heat and stir until mixture thickens (do not let boil or the sauce will curdle).
Taste and season with sea salt and freshly cracked black pepper, to taste.
Serve the cutlets with the sauce and lemon wedges. Enjoy!