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

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 until browned and meat is thoroughly cooked, turning once. (Remove meat from skillet and keep warm while preparing Sour Cream-Dill Sauce, if using.) Serve with lemon wedges or sauce, if you like. Makes 6 servings.

Pour 1-1/4 cups chicken broth into skillet used for cooking cutlets. Over medium heat, scrape up brown bits in skillet. Bring mixture 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 until thickened and bubbly. Cook and stir for 1 minute more. Makes about 2 cups.