Chop the mushrooms into thick slices (about 1/4 inch or 6mm), dice the onion and bacon.

Cook the mushrooms: Heat 2 tablespoons of oil in a large frying pan over medium-high or high heat (depending on how powerful your stovetop is). Add the mushrooms in an even layer and don't stir for the first 1-2 minutes letting the mushrooms at the bottom brown. Start stirring the mushrooms - they will start to release water. Cook them, stirring from time to time, for 2-3 minutes or until all the water is evaporated. When all the water is gone, spread the mushrooms in an even layer and don't stir for a minute letting them brown again. Then cook just briefly over high heat to brown the mushrooms a bit more. The mushrooms should be browned and still a bit crunchy. Transfer the mushrooms to a plate.

Add butter and bacon to the pan. Cook over medium heat for 2-3 minutes until bacon is just lightly browned. Add onions and cook for a couple of minutes or until onions are softened and bacon golden brown.

Add thyme, paprika, and tomato paste. Cook for a minute.

Add flour and cook for a minute.

Add beef broth and Worcestershire sauce. Cook until the sauce is thickened, about 3-4 minutes.

Temper sour cream: add it to a small bowl with 2-3 teaspoons of sauce and stir until combined. Add tempered sour cream to the sauce and whisk until combined.

Add the mushrooms back to the pan and stir to combine.

Season the sauce with salt and pepper to taste. Sprinkle with chopped parsley.

Place a thick plastic bag over pork chops and pound them with a meat mallet into a thickness of about 1/4 inch (6mm). Pound the meat gently and make sure to not make holes. I like to use the ridged side of the meat mallet to tenderize the meat but I’m being careful. You can also use the flat side that won’t make any holes.

Season the cutlets on both sides with salt and pepper.

Prepare two shallow bowls or plates – add flour to one plate and the breadcrumbs to the other. Prepare one deeper plate for the eggs – beat the eggs with a fork.

Bread the Schnitzel: dredge one cutlet in flour on both sides, shake off excess flour. Dip in the beaten egg then coat in breadcrumbs (don’t press the breadcrumbs into the cutlet). Place on a clean tray and repeat with the remaining cutlets.

Fry the cutlets: heat clarified butter or frying oil in a large frying pan over medium heat – at least 3/4 of the thickness of the Schnitzel. When the oil is hot (you can throw a pinch of breadcrumbs into the oil – if they’re foaming intensely, the oil is ready) – place one or two Schnitzel in the pan (depending on how big is your pan) and cook on both sides until golden brown and cooked through in the middle.

Transfer to a plate or a wire rack and repeat with the remaining cutlets.

Serve the Schnitzel with the sauce - pour just a small amount of sauce over the Schnitzel (so it stays crispy) and the rest on the side.

Enjoy!