For the Chicken Schnitzel:

1. Heat oven to 250°F
2. In a large, shallow bowl (I use a pie pan) add flour, and season with a generous pinch of salt and pepper. In a second bowl, whisk eggs together with 2 tablespoons water. In third bowl, combine bread crumbs and smoked paprika.
3. Season both sides of chicken cutlets with salt and pepper.
4. Dredge chicken cutlet in flour, shaking off any excess. Dip cutlet into eggs and then into bread crumbs, shaking off excess. Place on a clean plate. Repeat with the remaining cutlets.
5. Heat a thin layer of oil (⅛ inch) to shimmering, but not smoking, in a large cast iron skillet (or other heavy pan).
6. Cook the cutlets for 3-4 minutes on each side, or until golden brown and cooked through. Remove cutlets to oven-safe platter, and place in heated oven while you prepare the pan sauce.

For the Mushroom Cider Gravy:

1. In the same skillet you used for the chicken cutlets, heat 2 tablespoons of butter and 2 tablespoons oil over medium-low heat.
2. When butter is melted, add onions, and cook for 4-5 minutes, or until beginning to soften and turn golden. Add mushrooms, season with a generous pinch of salt and pepper, and cook until mushrooms are reduced and their liquid is released.
3. Add garlic and cook for 1 additional minute.
4. Stir in flour and cook for another minute.
5. Add cider, stock, thyme and Dijon mustard. Whisk until smooth. Bring to a boil, stirring continuously while scraping any bits from the bottom of the pan. Reduce to a simmer and allow to simmer for 10 minutes, or until reduced to desired consistency.
6. Remove gravy from heat. Stir in remaining 2 tablespoons butter. Season with salt and pepper to taste.
7. Serve gravy with warm chicken cutlets.