Set up a frying station with 3 wide bowls or ¼ sheet pans containing the flour, beaten eggs, and breadcrumbs.

Pound the pork chops to a ¼-inch thick and dry well with paper towels. Season each piece of pork with salt and pepper on both sides. Dredge a cutlet into flour, shake off excess and place into eggwash. Make sure egg completely coats the flour and bring it out of the bowl allowing excess to drip off. Place the pork cutlet into the breadcrumbs. Coat on both sides and set onto a parchment paper-lined baking sheet. Repeat for remaining pieces.

Pour the oil to a ½-inch high into large cast iron or heavy pan and heat until the temp reaches 340-360°F.

Fry 1 or 2 schnitzel at a time for 2-3 minutes per side or until golden. Work in batches and do not crowd the pan. When finished frying set them on a wire rack or plate lined with paper towels. Note: The schnitzel can be kept warm in a 275°F oven while making the gravy.

Using the same pan, remove all but 6 tablespoons of drippings. Turn the heat to medium and add the onion. Cook the onion until it starts to brown (about 10 minutes) then add the mushrooms and cook for another 5 minutes or until they release their water. Season with salt and pepper.

Add the tomato paste and cook for 3 minutes, stirring frequently. If the pan is dry, add a bit more of the saved drippings or butter. Add the flour and cook for 5 minutes or until the flour takes on a dark brown color.

Add the wine and turn the heat to high. Scrape the bottom of the pan with a wooden spoon to dislodge any brown bits. Add the stock and dried thyme, continue to scrape the pan, and bring back to a boil. Once boiling turn the heat down to low and simmer for a few minutes. Taste test and season with salt, pepper, and, if needed, sugar. Serve the gravy over the schnitzel. Enjoy!