• Make the white wine mushroom sauce and keep it warm while you prepare the pork.
• Set a wire cooling rack over a baking sheet and reserve
• Pound the pork slices between two sheets of plastic wrap to a 1/4-inch thickness.  Season with salt/pepper. 

In 3 shallow dishes set up the breading station:  

• Combine the flour in one dish
• Break the eggs into another dish and lightly whip them with a fork.
• Add the Panko bread crumbs to another dish 
• Dredge the pounded pork slices first in flour, then in the beaten eggs, and then in the bread crumbs.  Press down gently so the bread crumbs adhere.
• Place the pork cutlets on the wire rack and let rest for 5 minutes. 

Fry the pork cutlets:

• Set a cast-iron or heavy-bottomed skillet over medium-high heat, cover the bottom of the skillet with 1/4-inch of oil. If using an electric skillet, set the temperature to 350°.
• When the oil is hot, add the pork cutlets and cook for 2 minutes on the first side, turn with tongs and cook on the reverse side for 1-1/2 minutes.  Do not crowd the pan, cook in batches adding additional oil as needed. 
• As each batch is cooked transfer to the wire rack to drain.

To Serve:

• Plate the Jäger Schnitzel on a mound of mashed potatoes with White Wine Mushroom Sauce spooned over the top.  Garnish with chopped parsley.