Pork Schnitzel with Mushroom Gravy

Prepare Schnitzel

1. Place pork cutlets between two sheets of plastic wrap and pound them to an even thickness of about 1/4 inch.
2. Season both sides of the pounded pork cutlets with salt and pepper.
3. Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs.
4. Dredge each pork cutlet first in flour, shaking off excess. Then dip in the beaten eggs, allowing excess to drip off. Finally, coat evenly with breadcrumbs, pressing gently to adhere.

Cook Schnitzel

1. Heat vegetable oil in a large skillet over medium-high heat until shimmering.
2. Carefully place 1-2 breaded schnitzels in the hot oil and fry for 3-4 minutes per side, until golden brown and cooked through. Do not overcrowd the pan.
3. Remove cooked schnitzels from the skillet and place on a wire rack set over a baking sheet to drain excess oil. Keep warm in a low oven if frying in batches.

Make Mushroom Gravy

1. In the same skillet (or a clean one), melt butter over medium heat. Add sliced mushrooms and chopped onion, sautéing until softened and lightly browned, about 5-7 minutes.
2. Add minced garlic and cook for another minute until fragrant.
3. Sprinkle flour over the mushroom mixture and stir well. Cook for 1-2 minutes to toast the flour.
4. Gradually whisk in the beef broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook until the gravy starts to thicken.
5. Stir in the heavy cream and continue to simmer gently for 2-3 minutes until the gravy reaches your desired consistency. Season with salt and pepper to taste.

Serve

1. Place a crispy schnitzel on each plate.
2. Spoon the warm mushroom gravy generously over the schnitzel.
3. Garnish with chopped fresh parsley before serving.