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Special equipment: a frying thermometer
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For the gravy: In a 1-quart saucepan, combine the stock, garlic powder, onion powder, Maggi seasoning, allspice, juniper and bay leaves.
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Bring to a boil and cook, 15 minutes.
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Strain out the solids so you have a clear stock and return the stock to the saucepan.
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In a small saucepan, cook the sugar until caramelized.
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Add 2 ounces of the stock.
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Pour into the saucepan with the stock.
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In another pan, melt the butter, then pour in the flour and cook, whisking, until browned.
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Add 4 ounces of the stock and whisk.
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Add the contents to the saucepan with the stock and mix.
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Bring to a boil and cook until the contents thicken into a gravy.
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For the cutlet: Cut the pork loin down the center, lengthwise, being careful not to cut all the way through, and open like a book.
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Pound the meat on both sides until it is about 1/8-inch thick.
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Sprinkle the inside with salt, pepper and garlic powder.
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On one side of the meat, layer the filling in this order: bacon, peppers, mushrooms, Swiss cheese and ham.
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Roll up the meat, starting on the side with the ingredients, to make a 5-inch roulade.
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In a large frying pan, heat 1/2 inch of the oil to 250 degrees F. Line a plate with a paper towel.
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Soak the roulade in the beaten eggs, then roll in the breadcrumbs.
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Fry until golden brown and crisp, rotating the roulade all the way around, 15 minutes.
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Remove from the oil and let drain on the paper towel-lined plate.
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Serve with 2 tablespoons of the gravy.
