If needed, slice the pork cutlets in half lengthwise, then pound with a meat mallet until 1/4" thick.

Set up the battering station with three bowls. In the first bowl, add the flour. In the second bowl, whisk the eggs, dijon, and mayo until smooth. In the third bowl, mix the breadcrumbs, sesame seeds, cumin, salt, and paprika.

Dredge each pork cutlet through the flour, then fully coat in the egg mixture, then the breadcrumbs mixture. Pat the breadcrumbs into the pork cutlet. Place on a plate.

Heat up 1-2" of clarified butter or beef tallow in a frying pan over medium heat. Once the butter is glistening, add two pork cutlets. Cook for 3-5 minutes on each side, until deeply golden. Remove with a fork to a wire rack or paper towel line plate. Repeat with remaining pork cutlets.

In a large sautéing pan, add the butter. Once melted, add the onions and mushrooms to saute 5-6 minutes, until tender and most liquid is gone.

Add the garlic to saute 1 minute.

Deglaze the pan with the white wine, cook until almost evaporated.

In a small bowl, whisk the flour and water together to make a slurry. Stir into the pan.

Gradually pour in the broth, stirring as you go, then bring to a boil. Let simmer until thickened.

Enjoy the warm pork cutlets with the mushroom sauce. Garnish with fresh parsley and lemon wedges to serve!