Butter Schnitzel
Recipe information
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Cooking:
25 min.
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Servings per container:
12
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Source:

Ingredients for - Butter Schnitzel

1. Boneless pork loin chops, 3/4 inch thick - 12
2. Bread crumbs - 2 cups
3. Grated Parmesan cheese - 2 tablespoons
4. Dried parsley flakes - 1 tablespoon
5. Salt - 1 teaspoon
6. Freshly ground pepper - ½ teaspoon
7. Butter - ½ pound
8. Garlic, minced - 2 cloves
9. Dry white wine (Optional) - 1 cup
10. Mushrooms, sliced - 1 pound
11. Cornstarch - 1 tablespoon
12. Water - 2 tablespoons
13. Olive oil as needed - 2 tablespoons

How to cook deliciously - Butter Schnitzel

1. Stage

Pound pork chops with a spiked meat mallet until 1/4-inch thick; set aside. In a large bowl, combine bread crumbs, Parmesan cheese, parsley flakes, salt, and pepper. Press pork into crumbs to bread thoroughly; set aside.

2. Stage

Melt butter in a large saucepan over medium-high heat. Stir in garlic and cook until fragrant, about 30 seconds. Pour in wine and sliced mushrooms. Allow to simmer and cook until mushrooms have softened, about 10 minutes. Stir together cornstarch and water, then add to mushroom sauce. Simmer until sauce has thickened, then remove from the heat and set aside.

3. Stage

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.