Butter Schnitzel

Pounded pork cutlets are breaded with bread crumbs and Parmesan, pan-fried, then served with a mushroom, butter, and wine sauce.

• Preparation Time: 25 mins
• Cooking Time: 30 mins
• Total Time: 55 mins
• Calories: 351 Calories

Ingredients

• 1 teaspoon salt
• 2 tablespoons water
• 1 tablespoon cornstarch
• 2 tablespoons grated Parmesan cheese
• 2 cloves garlic, minced
• 1 cup dry white wine
• 2 cups bread crumbs
• 1 pound mushrooms, sliced
• 1 tablespoon dried parsley flakes
• olive oil as needed
• 12 boneless pork loin chops, 3/4 inch thick
• 0.5 teaspoon freshly ground pepper
• 0.5 pound butter

Recipe Instructions

Step 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.

Step 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.

Step 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.