• Slice pork loins lengthwise in half. Season both sides with salt and pepper. Place a plastic wrap on top of the pork loin. Pound with the flat side of a meat tenderizer* until meat is about ¼ inch thick.
• Prepare three shallow bowls. Add flour into the first, two lightly beaten eggs in the second, and breadcrumbs** into the third.
• Dredge tenderized pork cutlets in flour. Shake off excess. Dip cutlet into the egg wash. Transfer into the bowl with the breadcrumbs and coat well.
• In a large skillet, heat 2 tablespoons of butter and 1 tablespoon of vegetable oil over medium-high heat. Once hot, fry pork cutlets until golden-brown and crispy.*** About 3-4 minutes on each side.
• Transfer cutlets onto a plate and cover with aluminum foil to keep warm.

To Make The Mushroom Cream Sauce

• Add mushrooms to the same skillet. Cover with a lid and simmer until the mushrooms are tender. About 3 minutes. Remove the mushrooms from the skillet. Cover to keep warm.
• Add bacon to the skillet and fry until they begin to crisp. Add onions and saute with the bacon until tender. Next, add mushrooms back into the skillet. Mix well.
• Add beef broth, heavy cream, and thyme. Simmer on medium heat until the liquid has reduced by about half. Add fresh parsley and season to taste with salt and pepper.