Butter Schnitzel

Directions

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 (19)

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16

Momof2

Sep. 7, 2007

"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 botto..." See morem. I cooked the mushrooms first, added flour to the mushrooms to cook for a bit (to get rid of the "floury" taste). Then added the wet ingredients. I then added the pork to the pan again for about 10 minutes to cook in the sauce to reheat. Turned out really well. Thanks for the post."

9

lmcirig

Nov. 8, 2006

"I'm not sure if this dish came out looking the way it was supposed to for me. But even if it didn't- I can certainly say that it was delicious! We all loved it just the way it was. No changes- grea..." See moret dish!"

9

BEAU1JEN

Oct. 18, 2006

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