Begin by preparing the pork. Place each chop between two sheets of cling film and gently pound with a meat mallet or rolling pin until about 1cm thick. Season both sides generously with salt and freshly ground pepper.

Lightly brush each cutlet with Dijon mustard if using. This adds depth without overpowering the pork. Set aside on a tray while you prepare the breading station.

In one bowl, whisk the eggs with milk until smooth. Place flour in a second bowl, and breadcrumbs in a third. Dredge each cutlet in flour, dip into the egg mixture, and coat evenly with breadcrumbs. Press gently so the coating adheres well.

In a large frying pan, heat the oil and butter over medium heat. Once the butter is foaming, add the cutlets in batches. Fry for 3 to 4 minutes on each side until golden brown. Do not overcrowd the pan to maintain even crisping.

Transfer the browned cutlets to a parchment lined baking dish. Preheat your oven to 180°C (160°C fan). Keep the cutlets warm while you prepare the mushroom topping.

In the same frying pan, reduce heat to medium to low. Add 1 tbsp butter, then sauté the onion until translucent, about 3 minutes. Stir in the sliced mushrooms and cook for 5 to 7 minutes until they release moisture and begin to caramelise.

Pour in the double cream and stir gently to combine. Simmer for 5 minutes until the mixture thickens slightly. Season with salt and pepper to taste. If the sauce seems too thick, loosen it with a splash of milk or stock.

Spoon the creamy mushroom mixture evenly over the pork cutlets in the baking dish. Place the dish in the preheated oven and bake for 10 to 12 minutes. This allows the flavours to meld and the coating to stay crisp underneath.

Serve hot, garnished with chopped dill or parsley for brightness. Karbonāde pairs beautifully with mashed or boiled potatoes and lightly pickled cucumber salad. Offer a spoon of sour cream on the side for added richness and authenticity.