Ingredients
pork cutlets, pounded thin
Kosher salt and freshly ground black pepper
All-purpose flour, for dredging
2 eggs, beaten
Breadcrumbs, for dredging
2 tablespoons butter
3 slices smoked bacon, roughly chopped
1/2 onion, diced
1 tablespoon dijon mustard
1 tablespoon capers, drained
2 tablespoons lemon juice
2 tablespoons butter
3/4 pounds mushrooms, chopped if large
1/4 cup heavy cream

Instructions
Pat cutlets dry. Season cutlets with salt and pepper, then dredge in flour, then egg, then breadcrumbs. In a large skillet, add butter and saute cutlets on both sides until golden brown and crunchy. Drain on paper towels, keep warm.
Cook the bacon and the onions until they both start to brown. Add mustard, capers, and lemon. Add butter and mushrooms. As the mushrooms begin to absorb the butter, add just enough cream to cover the bottom of the pan. Simmer sauce to reduce slightly.

To serve, spoon sauce over browned schnitzels.