Giant pork schnitzel with mushroom onion gravy

Start the gravy: soften sliced onion in butter a couple of minutes.

Add a big clove of garlic and cook 30 to 40 seconds until fragrant; add half a pound of sliced cremini mushrooms and stir until they give off their liquid and it dries up.

Cut a large piece from the middle of the pork loin, trim the excess fat and pull away the silver skin at an angle.

Butterfly the piece open like a book, cover with cling film and pound it thin and even.

Add another tablespoon of butter to the mushrooms, melt it, add a tablespoon of flour and cook out the raw flour taste.

Stir in a cup of beef broth, about a teaspoon of soy, and salt and pepper; let it thicken, then turn it down and hold.

Bread the pork: flour all over first so the egg sticks, then beaten egg, then panko seasoned generously with salt, pepper and garlic powder; press it on and turn it to coat.

Fry in oil at about 365 degrees, one side at a time, until crisp and golden brown; flip carefully and finish the second side.

Lift out and spoon the mushroom onion gravy over the top.