For Schnitzel:

Pound the pork chops in a large freezer bag, by using the side of a meat tenderizer. Because I don't have meat tenderizer, I use stone pestle (It's also work well).

Season the pork chops with salt and pepper.

Coat pork chops with all purpose flour, dip it into beaten egg, and then coat it with bread crumbs. Set it aside.

Heat some oil in a pan. If the oil is already hot enough, fry the schnitzel for 3-4 minutes each side until golden brown.

Serve it with the Mashroom sauce.

For Mashroom sauce:

Melt 1 tsp butter in a skillet over medium high heat. Add mushrooms and cook it about 4 to 5 minutes. Set it aside.

To the same skillet, Melt 1 tsp butter. Add the bacon, stir it for 2-3 minutes.

Stir in onion, saute it until fragrant. Add 150 ml water.

Add tomato paste, chicken stock, coconut cream, salt, pepper. Stir them evenly, and let it boil for 5 minutes.

Stir in corn starch, so the sauce is thickened.

The last, add the parsley. Stir it well, and serve it!

Check the video how did I make this recipe on my YouTube channel: https://youtu.be/SnJ6dgGifCU