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.
You could also omit the sauce and substitute it with a squeeze of lemon juice.
Story Behind this Recipe
Schnitzel is a popular dish. If served with French fries and a side salad, it's called 'Schniposa' (a merged nickname for schnitzel, pommes frites, and salad).
Use pork, chicken or veal. If the sauce doesn't thicken, add a little katakuriko slurry. Schnitzel is usually breaded with ground up panko, but if you cannot find it, grind up dried panko to achieve that texture.