Rick's Recipes: Butter Schnitzel

 

I have been to Germany, and in my travels a good friend of mine made me this. I have duplicated and improved upon his recipe. 

 

Prep:  25 mins 

Cook:  30 mins 

Total:  55 mins 

Servings:  12 

Yield: 12 servings 

 

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 
• ½ teaspoon freshly ground pepper 
• ½ pound butter 
• 2 cloves garlic, minced 
• 1 cup dry white wine (Optional)
• 1 pound mushrooms, sliced 
• 1 tablespoon cornstarch 
• 2 tablespoons water 
• olive oil as needed 
•  

Directions

• 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.

 

 

Nutrition Facts 

Per Serving:

351 calories; protein 16.5g; carbohydrates 15.7g; fat 23.2g; cholesterol 72.7mg; sodium 474.2mg. 

 

 

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