Pound pork with a meat mallet until it’s about 1/4-inch thick (see post for the zipper-bag method)
Dredge each cutlet in flour, then coat with the beaten egg letting excess drip off then dredge in seasoned bread crumbs.
Heat a large skillet over medium heat. Add about 2-3 tablespoons of olive oil to the hot pan. When the oil begins to shimmer, add the pork, browning well on each side. You may have to brown in shifts, so just repeat until all the cutlets are browned.
Remove cutlets from skillet; add more oil if necessary (about 1 tbs).
Saute the mushrooms. When they begin to brown, add the garlic.
Deglaze the skillet with the 1/4 cup of chardonnay/ Add the chicken stock, thyme and the sugar. Reduce over medium heat until there’s about 1/4 cup of liquid. This will take about 10 minutes.
Remove the thyme sprigs (if you used fresh) then add the cream, butter and lemon juice. Continue cooking the sauce over medium heat until it’s reduced about 25%. Add any salt and pepper at this point. Alternatively, you can thicken the sauce with 1 tbs flour mixed with 3 tbs water.
Return pork to skillet to reheat in the sauce.