Cut boneless pork chops out of a boneless pork loin.

Prepare egg wash by thinning it out with water or milk.

Pound pork cutlets in a gallon ziploc bag.

Coat pork cutlets in flour with your left hand, pressing to ensure even coating.

Shake off excess flour.

Dip pork cutlets in egg wash, letting excess drip off.

Coat pork cutlets in panko style bread crumbs, pressing to adhere.

Flip and repeat coating on the other side.

Sauté cremini mushrooms in a little bit of olive oil in a preheated pan.

Do not touch mushrooms for a couple of minutes until they have color and the sound changes.

Once mushrooms are fully cooked, lower the heat and add minced garlic and shallot.

Sweat garlic and shallot for about 60 seconds.

Add about a half a cup of dry white wine or chicken stock to the pan with the fond.

After about 60 seconds, add two cups of heavy cream.

Bring the cream mixture to a simmer, then turn off the heat and push to the back of the stove.

Fry pork cutlets in enough olive oil to come about halfway up the cutlet, ensuring the oil sizzles.

Cook about a half a pound of fettuccine in boiling salted water.

Drain golden brown pork cutlets.

Sprinkle kosher salt on the pork cutlets straight out of the oil.

When pasta is about a minute from being fully cooked, turn heat back onto about medium.

Pull pasta out of the water and add it straight into the sauce.

Add the leaves from a few sprigs of thyme, some minced parsley, and as much black pepper as you like to the sauce.

Stir the sauce and pasta and bring to a simmer.

Allow the sauce to simmer and tighten up as the pasta finishes cooking.