First, pound your cutlets with a mallet.For brine:Dissolve salt in water. Place meat in a large baking dish and cover with brine. Add peppercorns and bay leaf. Cover the dish and refrigerate for at least one hour. Then take the cutlets out, discard the brine, rinse the meat off and pat them completely dry. Season with sage and pepper and set aside.
Heat oil in a skillet over a medium-high heat. Add mushrooms and cook for 5 minutes. Remove mushrooms with a slotted spoon and set aside.
Add pork to the same skillet in batches and cook about 4 minutes on each side. Remove pork and keep warm.
Stir beef broth and wine into skillet scraping up browned bits for gravy. Return pork and mushrooms to the pan. Cover and simmer for 10 minutes until heated through.
Sprinkle with parmesan and parsley.
For the juiciest pork, the most important tip that I can give you is to brine the cutlets.First, pound your cutlets with a mallet and then soak the meat in salt water for at least an hour. This traps the moisture in the meat.When finished brining, rinse the salt water off and pat dry. You’ll be left with tenderized, juicy cutlets.If you’re heading out to work, you can certainly start brining them before you head out, and they’ll be ready to cook when you get home.Leftovers can be stored in an airtight container in the fridge for up to 4 days.Add one hour to prep time for pork cutlets to brine in the refrigerator.