Pork Schnitzel

1 1/2 pounds thinly sliced pork cutlets

4-5 TB. extra virgin olive oil

1 C. all purpose flour

3 eggs beaten

2 C. bread-crumbs (or as much as needed to cover meat)

1 large onion chopped

1 pound button mushrooms sliced

2 tsp. paprika (sweet hungarian if possible, I used regular and was way too hot!)

1 C. whipping cream

1 TB. beef bouillon

If pork is not thin enough, I usually use my meat tenderizer and hammer them until thin. Salt and pepper each slice. First dip pork into flour. Shake off excess. Then dip into the eggs, and cover finally with bread-crumbs. (press the crumbs into the meat to make sure they coat the meat well). Heat several teaspoons of olive oil (enough to coat the bottom of the pan) in a pan over medium to medium high heat fry the pork until golden brown on each side. (Don't add meat until oil it hot)

Sauce:

Add a few tablespoons olive oil to another pan along with the onions and mushrooms and paprika. Fry until the water has cooked out of mushrooms. Add the cream and beef bouillon and mix and heat until the sauce is hot. Serve over pork. (You can also add noodles and layer with meat and sauce.)