Place the pork chops between two sheets of plastic wrap and gently pound them until thin and even. Season both sides with salt and black pepper.

Set out three bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with garlic powder, onion powder, and thyme.

Lightly coat each cutlet in flour, dip into the eggs, then press into the breadcrumb mixture until evenly coated.

Heat oil in a large skillet over medium-high heat. Fry the schnitzels for about 3–4 minutes per side, until deeply golden and crispy. Transfer to a plate and keep warm.

In the same skillet, melt the butter over medium heat. Add the onion and bacon and cook until the onion softens and the bacon starts to crisp.

Stir in the garlic for about 30–60 seconds, then add the mushrooms. Cook until the mushrooms soften and turn lightly golden.

Sprinkle the flour over the mushrooms and stir well. Let it cook for 1–2 minutes, then slowly pour in the broth while stirring to keep the sauce smooth.

Stir in the mustard, Worcestershire sauce, salt, and pepper. Add the cream and let the sauce simmer for a few minutes, until thickened and glossy.

Spoon the creamy mushroom sauce over the schnitzel and finish with fresh parsley.