Step 1

Trim any fat from the pork cutlets to prevent any curling when pan searing. Gently pound the pork loin cutlets between plastic wrap to get thinner and tenderize. Season both sides with salt, pepper and 1 teaspoon paprika. Dust with the flour to coat both sides. Set aside.

Step 2

In a skillet over medium-high heat add the oil. After a minute add the seasoned pork loin cutlets and quickly brown on both sides, about 2 minutes each side. Remove and set aside on a plate.

Step 3

Add the sliced mushrooms to the skillet and cook for a minute. Add the remaining teaspoon of paprika and stir to coat the mushrooms. Add the beef stock, stirring to scrape up and cooked bits in the pan and reduce liquid by half. Add the cream and cook for 2 minutes on low. Add the pork cutlets and accumulated juices back to the pan and turn to coat with reduced sauce. Serve with chopped parsley on top.