Bavarian Pork Schnitzel with Mushroom Cream Sauce

• 4 pieces Pork cutlets
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 80 g Plain flour
• 2 Egg
• 120 g Breadcrumbs
• 250 g Button mushrooms
• 250 ml Double cream
• 2 tsp Dijon mustard
• 1 piece Lemon
• 90 ml Vegetable oil
• 30 g Butter

1. Put the pork cutlets between two sheets of baking paper and gently bash to an even thickness of about 5 mm. Season both sides with most of the fine sea salt and black pepper, reserving a pinch of each for the sauce. Set up three shallow bowls: plain flour in one, eggs beaten in the second, and breadcrumbs in the third.
2. Coat each cutlet in the flour, shaking off the excess, then dip in the egg and finally press into the breadcrumbs until well covered. Lay the breaded cutlets on a tray while you heat the pan. This brief rest helps the coating adhere.
3. Heat the vegetable oil in a large frying pan over medium-high heat. Fry the schnitzels in batches for 2 to 3 minutes per side until deep golden and crisp, adjusting the heat so the crumbs do not burn. Transfer to a warm plate and keep uncovered so they stay crunchy.
4. Carefully pour off most of the oil, leaving about 1 tbsp in the pan, then add the butter. Slice the button mushrooms and sauté over medium heat for 5 to 7 minutes until browned and their moisture has cooked off. Season with the reserved salt and pepper.
5. Lower the heat and stir in the double cream and Dijon mustard, scraping up any browned bits from the pan. Simmer gently for 2 to 4 minutes until the sauce lightly thickens; do not let it boil hard. Taste and adjust with a squeeze of lemon juice.
6. Serve the schnitzels with lemon wedges for squeezing. Spoon the mushroom cream sauce over the centre of each schnitzel so the edges stay crisp. Serve straight away.

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