Finely pound the meat with a meat tenderizer. Make sure you don't pound it too thin that you poke holes.

Once the meat has been pounded to an even layer, season with salt and pepper.

Bread with flour, and knock off the excess. Dredge into a beaten egg, then coat with panko.

Thickly slice the mushrooms and mince the onions.

Saute the mushrooms over high heat, and avoid scorching them. Once water draws out of the mushrooms, transfer to a plate.

Sweat the onions. Once it turns golden brown, add the sautéed mushrooms (add oil if necessary).

Season with consomme and heavy cream. Cook down until it becomes a sauce.

Heat oil and butter in a frying pan. Once the butter melts, fry up the breaded meat.

Once both sides have crisped brown, transfer to a plate, pour the sauce on top and top with the mushrooms.