Pound and season
Place the Pork Loin Cutlets between two sheets of parchment or plastic wrap and pound them evenly to 5–6 mm thick. Season both sides with Fine Salt and freshly ground Pepper (Black), then set out three shallow dishes: one with All-purpose Flour, one with lightly beaten Egg, and one with Fine Dry Breadcrumbs.
Bread the schnitzels
Dredge each cutlet in the flour, shake off the excess, dip it into the egg, and press it into the breadcrumbs so the coating is even but still light. Lay the breaded schnitzels on a tray and let them rest for 5 minutes so the crust adheres better in the pan.
Simmer and fry
Set a skillet over medium heat and cook the Streaky Bacon until the fat renders and the edges start to brown, about 4 minutes. Add the Onion and Cremini Mushrooms, and cook until the mushrooms have given off most of their liquid and the onion is soft, about 5 minutes more. Stir in the Garlic and Unsalted Butter for 1 minute, then sprinkle in 1 tablespoon flour and cook for 1 minute so it loses its raw taste. Pour in the Dry White Wine, scrape up the browned bits, then add the Beef Stock and Fresh Thyme Leaves; let the gravy simmer gently for 8 minutes while you fry the schnitzels in a second skillet with the Neutral Oil and Clarified Butter, about 3 minutes per side, until deeply golden and crisp. Transfer the schnitzels to a rack or paper towel-lined plate as they finish.
Finish and serve
Stir the Heavy Cream into the gravy, then season with Salt and more black pepper. Let it bubble for 1 minute more, fold in the Flat-Leaf Parsley, and taste again. Spoon the mushroom gravy over the schnitzels and serve with Lemon wedges on the side.
