15 March, 2022
Butter Schnitzel
Butter Schnitzel
Ingredients
- 6 ea. Boneless pork loin chops, ¾ “ thick
- 1 ea. Cup bread crumbs
- 1 ea. Tbsp. grated parmesan cheese
- 2 ea. Minced garlic cloves
- ¼ tsp. Freshly ground black pepper
- ½ tsp. Salt
- ½ cup dry white wine
- 1 ea. Tbsp. water
- ½ tbsp. Dried parsley flakes
- ¼ lb. butter
- ½ lb. sliced mushrooms
- ½ ea. tbsp. Cornstarch
- Olive oil as needed
Instructions
- Pound the pork chops with a spiked meat mallet until 1/4 inch thick; set aside.
- In a large bowl, combine the breadcrumbs, Parmesan cheese, parsley flakes, salt, and pepper.
- Press the pork into the crumbs to bread thoroughly; set aside.
- 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 cornstarch and water, then add to the mushroom sauce. Simmer until the sauce has thickened, then remove from the heat and set aside.
- 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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