Get three bowls.
Place flour in one and the eggs in the second. Whisk up the eggs.
Add the bread crumbs, parsley, garlic and seasoning salt to the third bowl and mix well.
Lightly pound the pork cutlets with a meat tenderizer and lightly salt.
Taking one cutlet at a time, dredge in the flour, then the eggs and lastly the seasoned bread crumbs.
Place each breaded cutlet on a plate, separating the layers with parchment paper. Cover and put in the fridge until you are ready to cook them.
If you are using a deep fryer to cook the schnitzel, you can turn it on when you start cooking your mushrooms.
Coarsely chop the mushrooms. Get out a fry pan and melt the butter in it. Add the sherry, worchestershire, beef broth, thyme and sea salt. Add mushrooms and cook until the mushrooms are cooked through.
Keep warm while you prepare the hollandaise.
Get a stainless steel bowl and put the egg yolks in it. Mix the lemon juice with the eggs and then place on low heat. Whisk continuously and move bowl off of heat if necessary to manage the heat. Once the eggs have thickened to a state where you can see the bottom of the bowl when you whisk, remove from the heat and slowly add the melted butter. Once you have incorporated the butter, add the salt and serve immediately. In this case, where you are going to cook your schnitzel after having made the hollandaise, leave the hollandaise a little runny so you can reheat it right before serving it on the schnitzel.