Melt the butter in a heavy saucepan.

Gently cook the sliced mushrooms in the butter until they are tender, 5 to 10 minutes.

Stir the flour into the mushrooms and keep stirring them until they are well coated. Cook on low until the flour starts to brown a bit.

Slowly whisk in the broth, then the milk. Continue to whisk until it's well blended.

Bring to a boil, then reduce to low and simmer for about 15 minutes. Add salt to taste.

Now - on to the schnitzel.

Cut the pork steaks in half, making 8 pieces. Using a meat mallet, pound them to about 1/4 inch thick. Set aside.

Mix the flour, salt and pepper on a large plate. In shallow bowl, whisk the eggs and lemon juice. Last, pour the breadcrumbs onto another large plate.

Fill a deep skilled with about 1/2 inch of neutral oil - like grapeseed, peanut or canola. Heat the oil to 325 degrees.

One at a time, dredge each pounded pork steak through the flour mixture. Shake off the excess.

Dip into the egg mixture and again, shake off the excess.

Finally, run through the breadcrumbs, shaking off any excess.

Carefully lower the pork into the hot oil, making sure it doesn't splash. Cook it for about 3 to 4 minutes, or until its golden, then flip it and cook the other side.

Remove it from the oil and drain on paper towels.

Serve with hot noodles and topped with the gravy, garnished with chopped parsley. And have a German beer with it too!