1. Pound the pork slices thin, season with salt and pepper, then coat both sides in flour.
2. Fry the slices in the oil for 3-4 minutes per side until golden brown, then keep them warm.
3. Sweat the chopped onion in the remaining fat until translucent, then add the sliced mushrooms.
4. Fry the mushrooms until their liquid has evaporated and they are lightly browned.
5. Pour in the stock, then add the cream and reduce for a few minutes into a creamy sauce; season with salt and pepper.
6. Serve the meat coated with the mushroom sauce and sprinkled with chopped parsley.
Tip: For a classic Jägerschnitzel, add a little dried wild mushroom to the sauce for a deeper flavour.
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