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Place the pork cutlets between two sheets of plastic wrap and pound them to ¼ inch thickness.
Set up a breading station with flour, beaten eggs, and breadcrumbs. Season the cutlets with salt and pepper. Coat each one in flour, dip in the egg, then coat in breadcrumbs, pressing firmly.
In a large skillet over medium-high heat, add enough oil to cover the bottom. Fry the schnitzels for 2-3 minutes on each side until golden brown. Drain on paper towels.
In a saucepan, melt butter over medium heat. Add onions, bacon and garlic, cooking until softened.
Stir in the mushrooms and cook until golden.
Sprinkle flour over the mushrooms and stir to combine. Gradually add the white wine (if using) and beef broth, stirring constantly until the sauce thickens. Let it simmer for 5 minutes. Season with salt and pepper.
Place the schnitzels on plates and top with the mushroom gravy. Garnish with fresh parsley and enjoy with your favorite sides.