Ingredients:
For Schnitzel

• 8 slices    Pork Cutlets
•          2    Eggs
•    4 tbs    Milk
•                Salt and Pepper to taste
•                Flour
•                Bread Crumbs
•                Oil for Frying

For Sauce:

•   2 cups    Heavy Cream
•      8 oz    Fresh Mushrooms
•  1½ tsp    Butter
•     3 tsp    Butter
•     2 Tbs    Flour
•     2 tsp    Knorr Beef Bouillon granulated
•                 Black Pepper and Garlic to taste

Directions:

Schnitzel:
Pound cutlets between plastic wrap to desired thickness.
Prepare 3 plates. One with flour and one with bread crumbs. In the third bowl combine the egg and milk, season with salt and pepper and whisk thoroughly.
Coat the cutlets on both sides with flour, then saturate with the egg wash and cover with the bread crumbs.
For best results let breaded Schnitzel rest for 30 minutes before frying.
Heat the oil in the frying pan, add the Schnitzel  and fry on each side until golden brown.

Sauce:
Clean and slice mushrooms and lightly brown them with 1½ tsp butter.
In a skillet make a light roux.
Whisk in heavy cream, bring to a boil and add beef bouillon.
Add mushrooms.
Season with black pepper and granulated garlic to taste.
Simmer until sauce is lightly thickened.

Serve Schnitzel topped with sauce.