Breaded hunter's schnitzel with mushroom sauce

Ingredients:

• 700 g pork tenderloin, cut into 170 g pieces
• 2 cups of sliced ​​champignons
• 1 cup wheat flour
• 1 tbsp. salt
• 1 teaspoon ground black pepper
• 1 teaspoon granulated garlic
• 1 teaspoon paprika
• 1 egg
• 1/2 tbsp. milk for batter
• 2 teaspoons mustard
• 1 cup crushed unsalted crackers
• 1 tbsp. panko breadcrumbs
• 225 g diced bacon
• 1/2 onion, diced (about 1/2 cup)
• 1/4 cup milk
• Olive oil for frying
• 2 cups beef broth
• 2 tbsp (30 g) butter at room temperature
• 2 tablespoons chopped fresh parsley leaves

Preparation:

1. Pound the pork slices between sheets of plastic wrap to a thickness of 0.5 cm. In a medium shallow bowl, combine 3/4 cup of flour with salt, pepper, garlic, and paprika. In another shallow bowl, combine the eggs, milk, and mustard.
   
   In another medium shallow bowl, combine the crackers and panko breadcrumbs. Dredge the pork chops first in the flour, then in the egg mixture, and finally in the breadcrumbs. Place the chops on a wire rack set over a baking sheet for 5 minutes.
2. In a medium skillet over medium heat, fry the bacon until crisp. Transfer to a paper towel to absorb excess fat. Add the onion to the same skillet with the bacon grease and fry for 3 minutes.
   
   Add the mushrooms and continue cooking for 2 minutes. Add 1/4 cup flour. Cook the white roux until cooked through and lightly browned, about 2 minutes. Pour in the milk and cook for 3 minutes, reducing to 1/3, then pour in the broth. Continue cooking to reduce the sauce again to 1/3. Season with salt and pepper. Keep warm.
3. In a heavy skillet or cast iron, heat 0.5 cm of oil to 180°C (350°F). Brown the pork evenly on both sides, about 5 minutes on each side and 3-4 minutes on the other. When the meat is done, transfer it to a platter. Add the butter to the sauce and stir until melted. To serve, pour the sauce over the pork. For garnish, sprinkle with chopped bacon and fresh parsley.