Heat the butter in a skillet over medium heat

Add the onion and sauté until translucent

Place the sliced mushrooms in the pan and brown for about 5 minutes, stirring 2 or 3 times

Pour in the broth and the white wine, and cook for about 5 minutes.

Add 1/2 cup of the half-and-half or cream. Bring the mixture to a boil, then lower the heat and simmer for about 3 minutes.

In a small separate bowl, mix the remaining 2 tablespoons of half and half with the 2 tablespoons of flour (making a slurry, or roux).

Add the roux to the mushroom mixture and bring it again to a boil, stirring to avoid lumps.

Add the chopped parsley and season with salt and pepper to taste.

Turn off the heat and cover the pan to keep the sauce warm while the pork cutlets are cooking.

Place a pork chop in a freezer bag and pound it until it is 1/2 inch thick or less. Remove it and lightly salt and pepper. Repeat for the remaining chops.

Place the flour mixture, beaten egg, and bread crumbs in 3 separate bowls.

Dredge the pork chops first in the flour, then in the egg, and then the bread crumbs, coating the entire outside of the chop.

Heat the oil or shortening in a large frying pan to about 330 degrees F, using enough to cover at least 3/4 of the thickness of the chop. In frying, if the temperature is too hot the schnitzel will burn on the outside before the meat is done in the middle, and if not hot enough the schnitzel will be greasy and lose the crispy outside coating. I set the dial on my stove to a notch or two above medium heat.

Fry the schnitzel for 3-4 minutes on each side. The outside should be a deep golden brown color. Transfer to a plate lined with paper towels.