Pork Schnitzel with oven potatoes and mushroom sauce

1. Preheat the oven to 200 °C. 2. Wash the potatoes and cut into 3mm slices. Add them into a bowl, season with salt & pepper, and mix with 2 tbsp olive oil until evenly seasoned. Place them on a baking sheet-fitted baking tray and bake for 25-30 min. Set the bowl aside. 3. Half the onion. 4. One half needs to be cut into thin slices, be added to the former potato bowl and mixed with the remaining seasoning. This needs to be sprinkled over the potatoes for the last 15 min of baking. 5. The other half needs to be diced and be cooked in a small pot until glassy. 6. In the meantime cut the mushrooms in quarter or halves. Mix the milk with the cornstarch and set aside. 7. Add the mushrooms to the pot with the onion, and cook for 5-6 min. Then add the milk mix and let simmer until the sauce starts to get thicker. Add 2 tsp of Worcestershire sauce and season with with salt and pepper. Keep warm 8. Place the cutlets between sheets of plastic wrap for easier cleanup, and pound the meat. Use a heavy, flat-surfaced pan to pound if you don’t have a meat mallet. 9. Set up 3 shallow dishes: Mix the flour with a pinch of salt, pepper and paprika powder in the first dish, the mayo and mustard in the second, and the breadcrumbs in the third dish. 10. Working one at a time, dredge cutlets first in flour until the surface is completely dry. Cover in mustard-mayo mix, and then roll quickly in the breadcrumbs until coated (don't press the breadcrumbs into the meat, as this will moisten them and not make for a crispy coating). 11. Heat about 100 ml olive oil in a frying pan. Fry the schnitzel for 2 to 3 minutes on each side, until golden brown. Cook in batches if necessary. Make sure the breaded meat “swims” in fat, and doesn't stick to the pan. Add oil if needed. Place on plate with paper towels for a minute. 12. Chop the parsley. Half gets mixed with the mushroom sauce, the other gets mixed with the potatoes. 13. Serve the mushroom sauce over the Schnitzel next to the potato slices.