Pork Schnitzel with a Creamy Mushroom Gravy

Ingredients

• In three separate shallow dishes, set up a breading station. Place flour in one dish, beaten eggs mixed with Dijon mustard in another, and breadcrumbs in the third.
• Remove the cooked schnitzel from the pan and place each on a paper towel-lined plate to drain any excess oil.
• Serve the pork schnitzel immediately with the mushroom gravy. Garnish with lemon wedges and parsley. Enjoy with a side of mashed potatoes, french fries, or your favorite side dish.
• 4 pork loin chops (boneless), about 1/2 inch thick, fat trimmed away, and pounded to 1/4-inch thick
• 1/2 teaspoon Kosher Salt
• 1/4 teaspoon pepper
• 1 cup all-purpose flour
• 2 large eggs
• 1 tablespoon Dijon mustard
• 1 cup breadcrumbs
• Vegetable oil for frying
• Lemon wedges for serving
• Parsley, for garnish
• 1/2 onion, finely diced
• 2 tablespoons butter
• 2 tablespoons olive oil
• 8 ounces Cremini mushrooms, sliced
• 1/4 teaspoon Kosher salt
• 1/4 teaspoon freshly ground pepper
• 1/4 cup all-purpose flour
• 2 cups beef broth
• 2 tablespoons heavy cream