Karbonāde Pork Cutlets With Chanterelle Cream Sauce

Ingredients

• 1⁄4 cup canola oil, plus more as needed
• 1 cup flour
• 5 eggs
• 10 (3–4-oz.) pork cutlets, pounded to 1/4″-thick
• Kosher salt and freshly ground black pepper, to taste
• 2 tbsp. unsalted butter
• 1 small yellow onion, minced
• 4 cups roughly chopped chanterelle mushrooms
• 1 cup heavy cream
• 1 tbsp. fresh lemon juice
• 2 tbsp. chopped fresh parsley

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