Slice the pork loin into 1/2-inch thick cutlets and tenderize with a meat mallet until about 1/4 inch thick. Season both sides generously with salt and pepper.

Set up the breading station with flour in one dish, beaten eggs in a second, and breadcrumbs in a third.

Dredge each cutlet in flour, shake off excess, dip into beaten eggs, then coat with breadcrumbs, pressing lightly.

Heat the vegetable oil in a skillet over medium-high heat. Fry the breaded cutlets for 3-4 minutes on each side until golden brown. Remove and place on a paper towel-lined plate to drain.

In the same skillet, sauté sliced mushrooms until soft and browned. Pour in chicken broth, scraping the bottom of the pan to deglaze and bring to a simmer.

Stir in heavy cream and simmer for about 5 minutes until sauce thickens. Season with salt and pepper.

Spoon the mushroom gravy generously over the schnitzel and garnish with fresh parsley before serving.