Schnitzel With Sherry Mushroom Sauce

I was watching Tyler's Ultimate the other day (favorite comfort food master of mine) and he made a dish I've never cooked before- schnitzel.  No, that's not a swear.  After watching him pan-fry the breaded thin pork cutlet into a crisp, golden brown medallion of heaven, I decided I needed to try it and hope it didn't turn out like shitzel. (OK, really horribly lame joke. I haven't been sleeping well the last few nights- give me a break.  When getting ready this morning I mistakenly spread what I thought was toner all over my face only to look down and see I "freshened" my skin with contact lens solution.)  Anyhoooo, here is my take on the dish, and I will say, it turned out great. (In case you haven't noticed, I don't bother publishing my horribly, embarrassing failures.)

Ingredients (serves 4):
1 lb. boneless pork loin
8 oz. Crimini mushrooms, sliced
1/2 medium yellow onion, diced
1 cup flour
1 cup seasoned bread crumbs
Olive oil (about 1/4 cup)
2 tablespoons butter
1 egg
1 tablespoon water
4 sprigs fresh Thyme
6 oz. egg noodles
1/2 cup Sherry
1/4 cup fat free half n' half
Salt & Pepper

Fill a pot with water, season with salt and place on high heat to bring to a boil.

In the meantime, prepare the pork:  Heat a large saucepan on medium high heat and coat the bottom of the pan with olive oil.  Set up a dredging station by putting the flour in one shallow dish and the breadcrumbs in another.  Remove the leaves from the Thyme and add to the breadcrumbs.  Beat the egg in a small bowl with the tablespoon of water.  Lay the pork out on a cutting board, cover with plastic wrap and pound out flat- about 1/4 inch thick.  Dip the pork, one piece at a time in the flour, shaking off the excess.  Then dip in the egg and coat in the breadcrumbs. Once the oil is hot, put the pork in the pan and fry for about 2 minutes on each side until golden brown.  Remove to a plate with a paper towel and set aside.  Tent it with foil to keep warm.

Drain the excess oil from the pan.  Add butter.  Add the onions and mushrooms and cook until tender.  Add the sherry, reducing until slightly thickened.

Boil the egg noodles for about 10 minutes and drain.

Remove the mushroom mixture from the heat and mix in the half n' half.  Place some egg noodles on a plate, top with pork and then mushroom and sauce mixture.