Start this recipe by preparing Onion Mustard Sauce first.
Using large skillet ,medium heat, add butter and onion. Cook until onions are translucent.
Stir in flour and cook until mixture is slightly browned.
Whisk in chicken broth, dry mustard and sage. Bring to boil, then reduce heat to medium and simmer until sauce thickens.
Season to taste adding more mustard, sage, salt and pepper as desired.
For preparing the pork, set up 3 pie plates. Fill one with flour, one with egg and milk (whisked together), one with bread crumbs with 1/2 tsp salt 1/2 tsp pepper mixed in.
Heat oil in large skillet over medium high heat. Add coated pork cutlets. Cook until golden brown. Approximately 3-4 minutes per side.
Serve with Onion Mustard Sauce.