Sauté sliced mushrooms and garlic in 2 tbsp butter over medium-high heat until soft and golden brown; set aside.

In the same pan, melt 4 tbsp butter, then whisk in flour. Cook until fragrant, about 1-2 minutes. Gradually stir in beef broth and let simmer for 5 minutes. Add cooked mushrooms, thyme, pepper, and sour cream, mixing well until creamy.

Pound pork cutlets to about ¼ inch thick, season flour with salt and pepper. Dredge cutlets in seasoned flour, followed by eggs, and coat with breadcrumbs.

Heat oil in a pan to about 350°F. Fry coated cutlets for 2-3 minutes on each side until golden brown. Drain on paper towels.

Plate schnitzels topped with mushroom gravy. Serve with spaetzle or egg noodles.