Prepare the cutlets by trimming any excess fat and pounding the Pork Loin Cutlets thin between sheets of plastic until about 1/4-inch thick; season both sides with a little Fine Salt and freshly ground Black Pepper.
Set up a breading station: place All-Purpose Flour in one shallow dish, whisk the Eggs in a second dish, and spread Fine Dry Breadcrumbs in a third. Dredge each cutlet in flour (shake off excess), dip in the beaten eggs, then press into the breadcrumbs to coat evenly.
Heat a large skillet over medium-high and add enough Neutral Oil to coat the bottom along with a knob of Clarified Butter for flavor. When the fat is hot but not smoking, fry the breaded cutlets in batches until deep golden and crisp, about 3–4 minutes per side. Transfer to a wire rack set over a sheet pan and keep warm.
In the same skillet, render the Streaky Bacon until crisp; remove and drain on paper towels, leaving the bacon fat in the pan.
Add the chopped Onion and minced Garlic to the pan and sauté in the bacon fat until translucent and fragrant. Add the sliced Cremini Mushrooms and cook over medium-high heat until they release their liquid and begin to brown.
Stir in a knob of Unsalted Butter and sprinkle a little of the remaining All-Purpose Flour to help thicken the sauce, stirring to coat the mushrooms and cook off the raw flour taste.
Deglaze the pan with Dry White Wine, scraping up any browned bits from the bottom, then add the Beef Stock. Simmer until slightly reduced and glossy, then stir in the Heavy Cream and return the crisp bacon to the pan.
Season the sauce to taste with Salt, more Black Pepper if desired, and fold in some Fresh Thyme Leaves. Let the sauce simmer until it reaches a silky, spoonable consistency.
Finish by stirring in chopped Flat-Leaf Parsley for brightness. Serve the schnitzel topped with the mushroom-bacon sauce and offer a wedge of Lemon on the side to squeeze over the cutlets just before eating.
