Pork Schnitzel with Mushroom Sauce

Flatten each pork chop lightly with a flat meat mallet to a uniform thickness.

Place flour on a plate.

Place the eggs in a shallow dish.

Place seasoned bread crumbs in another shallow pan. Coating both sides each time, dip a pork chop in the flour first (shake off excess), then the eggs (coat well), then the bread crumbs.

Place on another plate until all 6 chops are breaded. Heat 1 tablespoon of the vegetable oil in a large non-stick skillet on medium-high heat.

When oil is hot, add 3 of the pork chops without letting the sides touch.

Cook to golden brown, about 2 minutes, and turn over for another 2 minutes.

Place cooked chops on a towel-lined plate and repeat for the remaining 3 chops, adding another tablespoon of oil to the pan first.