Name: Butter Schnitzel
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 1
Ingredients: 12 boneless pork loin chops, 3/4 inch thick; 2 cups bread crumbs; 2 tablespoons grated Parmesan cheese; 1 tablespoon dried parsley flakes; 1 teaspoon salt; 0.5 teaspoon freshly ground pepper; 0.5 pound butter; 2 cloves garlic, minced; 1 cup dry white wine; 1 pound mushrooms, sliced; 1 tablespoon cornstarch; 2 tablespoons water; olive oil as needed

Butter Schnitzel

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Prep Time:
25 minutes

Cook Time:
30 minutes

Total Time:
55 minutes

Tender pork cutlets coated in breadcrumbs, crispy fried, and topped with a decadent mushroom butter wine sauce.

Ingredients:

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

Instructions:

Tenderize pork chops to 1/4-inch thickness with a spiked meat mallet. In a large bowl, mix bread crumbs, Parmesan cheese, parsley flakes, salt, and pepper. Coat pork in the breadcrumb mixture evenly.
In a large saucepan over medium-high heat, melt butter. Add garlic and sauté until fragrant, around 30 seconds. Pour in wine and sliced mushrooms. Simmer until mushrooms have softened, for about 10 minutes. Combine cornstarch and water, then stir into the mushroom sauce. Simmer until thickened, then remove from heat and set aside. Enjoy!
Heat olive oil in a large nonstick skillet over medium-high heat. Fry pork cutlets until golden brown and cooked through, about 1 to 2 minutes per side. Serve with reserved mushroom sauce.

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