Prep: If needed, use the flat end of a meat tenderizer to pound pork chops into thin ¼-inch thick pieces. Prep three plates or bowls (big enough to fit the entire piece of meat) with flour, beaten egg and breadcrumbs.

Dredge: Dredge both sides of the pork in the first plate of flour. Dip the pork cutlets into the eggs. Allow excess to drip off. Dredge both sides of the pork through the breadcrumbs. Use your fingertips to press extra bread crumbs onto the surface. Gently shake off excess.

Heat Oil: Heat the oil in a large skillet over medium high heat, until it reaches 350F degrees. If you don’t have a thermometer, test the oil by dropping a couple of breadcrumbs into the hot oil. If it sizzles without browning too fast, it’s ready.

Fry: Gently place the pork in a single layer into the oil. Cook for 5 minutes. Flip. Cook for 3-4 more minutes, until you have a nice golden brown crust. Remove from pan and place on a large plate lined with paper towels to remove excess oil.

Whisk: In a small pitcher or bowl, whisk together the milk, chicken broth and flour.

Sauté: Heat the butter in a pan over medium-high heat. Add garlic and onions and sauté, until tender. Add mushrooms and olive oil. Sauté until the mushrooms have softened.

Thicken: Add the mustard and stir continuously. Immediately pour in the milk and flour mixture. Stir until the gravy thickens. Add salt and pepper to taste.

Serve: Spoon over prepared schnitzel.