Butter Schnitzel

Butter Schnitzel

26
Stimpy 1

"I have been to Germany, and in my travels a good friend of mine made me this. I have duplicated and improved upon his recipe."

Ingredients

55 m {{adjustedServings}} servings 351 cals
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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 351 kcal
  • 18%
  • Fat:
  • 23.2 g
  • 36%
  • Carbs:
  • 15.7g
  • 5%
  • Protein:
  • 16.5 g
  • 33%
  • Cholesterol:
  • 73 mg
  • 24%
  • Sodium:
  • 474 mg
  • 19%

Based on a 2,000 calorie diet

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Directions

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  1. Pound the pork chops with a spiked meat mallet until 1/4 inch thick; set aside. In a large bowl, combine the bread crumbs, Parmesan cheese, parsley flakes, salt, and pepper. Press the pork into the crumbs to bread thoroughly; set aside.
  2. Melt butter in a large saucepan over medium-high heat. Stir in the garlic and cook until fragrant, about 30 seconds. Pour in the wine and sliced mushrooms. Allow to simmer and cook until the mushrooms have softened, about 10 minutes. Stir together the cornstarch and water, then add to the mushroom sauce. Simmer until the sauce has thickened, then remove from the heat and set aside.
  3. Meanwhile, heat a few tablespoons of olive oil in a large, nonstick skillet over medium-high heat. Fry the pork cutlets a few at a time until golden brown and cooked through, 1 to 2 minutes per side. Serve with reserved mushroom sauce.
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Reviews

26
  1. 34 Ratings

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I did this just a little bit differently. I sauteed the pork in the pan first and then removed it...then made the sauce in the same pan so I could use all the little bits of flavor stuck to the...

Great recipe, I have switched up the parsley flakes with others like tarragon, basil and rosemary depending on the side dish I serve.

I followed the recipe loosely, using it basically as a guide. I used the traditional flour, egg, bread crumb method for breading, a little more seasoning in the crumbs, some shallots along with ...