1 lb thinly sliced pork (from the loin)
salt and pepper to taste
2/3 cup flour
2 cups unseasoned bread crumbs
3 tbsps butter
3 tbsps vegetable oil
Heat the oil and butter in a large skillet. Season both sides of the cutlets with salt and pepper. Dip the cutlets in the flour, then the beaten eggs and then the bread crumbs. Fry about 3 minutes per side or until browned and cooked.
Remove from pan, cover with foil and keep warm.
In the same pan, fry 1 lb. sliced mushrooms until they release all their water and are slightly brown. Remove and set aside.
Add a little more butter to the pan and add
6 slices of chopped bacon
1 small onion, diced
Cook until bacon starts to get crisp. Add mushrooms back to the pan, then add
1-1/2 cups chicken broth
1-1/2 cups cream
1/2 tsp thyme
Bring mixture to a simmer and continue simmering, stirring occasionally, until the liquid has reduced and becomes saucelike – about 15-20 minutes. If sauce becomes too thick, add a bit of regular milk until it gets to the consistency you wish.
Serve sauce over the cutlets and top with chopped parsley.