2) In a shallow medium bowl, mix together 3/4 of the flour with the salt, pepper, garlic and paprika. In another shallow medium bowl, combine the egg, milk and mustard. In another medium shallow bowl, combine the cracker and panko crumbs.
3) Dredge the pork slices first in the flour, then in the egg wash, and finally in the crumbs. Leave to set on a baking tray fitted with a cooling rack for 5 minutes.
4) In a medium saute pan over a medium heat cook the bacon until crispy. Remove from the pan to drain on paper towels. In the same pan with the bacon fat, add the onions and saute for 3 minutes.
5) Add the mushrooms and continue sauteing for 2 minutes. Stir in the remaining flour and cook until light brown to make a roux, about 2 minutes. Add the wine and cook for 3 minutes, reducing by 1/3, then add the stock and reduce by 1/3 again. Season with salt and pepper and keep warm.
6) Heat 0.5cm of oil in a heavy-bottom saute pan or cast iron skillet to 180C. Cook the pork evenly on both sides, about 5 minutes for the first side, 3 to 4 minutes for the second. Remove to a platter when done.
7) Add the butter to the sauce, stirring until it has melted. To serve, cover the pork with sauce and sprinkle with chopped bacon and fresh parsley to garnish.