Preheat the oven to 350°F. Cook the pasta in salted water and set aside. Butterfly each pork chop on a piece of plastic wrap, open the cutlet, and place another piece of plastic wrap on top. Pound each pork chop until flat, but not too thin.
Heat some oil in a pan over medium heat. Season each pork chop with salt and pepper, and then dredge in flour, egg, and bread crumbs. Fry each cutlet on both sides until golden brown and cooked through.
Place the 3 schnitzels on a sheet pan and lay a portion of spaghetti noodles on top.
To prepare the meat sauce, fry the ground beef with the garlic and onions. Season with salt and pepper, add the broth, and let it simmer for 30 minutes. Stir in the crushed tomatoes, bring to a simmer, and then spoon a portion on one of the schnitzels.
To prepare the carbonara sauce, cook the bacon and then add the onions. Once the onions have caramelized, add the flour and broth. Bring to a simmer and then add the cream and season with salt and pepper. Grate some parmesan over the sauce, stir in some fresh herbs, and then spoon a portion on one of the schnitzels.
To prepare the mushroom sauce, first fry the mushrooms in oil. Add the garlic and onions, and once everything has caramelized, season with salt and pepper, add the flour and broth, and let it simmer. Add the cream, bring to a boil, and then spoon a portion on one of the schnitzels.
Sprinkle shredded cheese on top of each schnitzel and cook for 15 minutes.
