Pound the pork loin slices to about 1/4 inch thickness using a meat mallet.

Season the flour with salt and pepper. Dredge each schnitzel in flour, shaking off excess.

Dip the floured schnitzel in the beaten eggs, then coat with breadcrumbs.

Heat vegetable oil in a frying pan over medium-high heat. Fry the schnitzels for about 3-4 minutes on each side until golden brown.

In a saucepan, melt butter over medium heat. Add the chopped onion and garlic, sauté until translucent.

Add the sliced mushrooms and cook until they release their moisture and become tender.

Pour in the chicken broth and bring to a simmer. Stir in the heavy cream, thyme, salt, and pepper.

Let the sauce simmer for about 5-7 minutes until it thickens slightly.

Place the fried schnitzels on plates and generously ladle the mushroom sauce over them.

Serve hot with a side of potatoes or salad.