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My review
Butter Schnitzel
17
Candice Stimpy Moore
"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."
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Ingredients
55 m servings 351Original recipe yields 12 servings
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Directions
{{model.addEditText}} Print- 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.
- 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.
- 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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Reviews
Read all reviews 6388 Ratings
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Most helpful positive review
9/7/2007
I did this just a little bit differently. I sauteed the pork in the pan first and then removed it...then made the sauce in the same pan so I could use all the little bits of flavor stuck to the...
Most helpful critical review
2/13/2007
The breading for this recipe is definitely good. I would use it again for breaded pork chops. However, I wasn't really impressed with the sauce. The amount of butter seems a bit excessive. I...
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9/7/2007
I did this just a little bit differently. I sauteed the pork in the pan first and then removed it...then made the sauce in the same pan so I could use all the little bits of flavor stuck to the...
4/3/2014
I followed the recipe loosely, using it basically as a guide. I used the traditional flour, egg, bread crumb method for breading, a little more seasoning in the crumbs, some shallots along with ...
11/8/2006
I'm not sure if this dish came out looking the way it was supposed to for me. But even if it didn't- I can certainly say that it was delicious! We all loved it just the way it was. No changes...
10/18/2006
Great recipe, I have switched up the parsley flakes with others like tarragon, basil and rosemary depending on the side dish I serve.
1/8/2012
We went to a German restaurant recently and had their schnitzel. My husband has been craving it since. We decided to try this one. A very easy and flavorful recipe. We made a dijon mustard ...
9/30/2009
Delicious! I had a pork loin that I cut into abaout 6 slices and then pounded. I also thinned the mushroom butter sauce down by putting about 3 Tblsp of water into the pan I browned the pork i...
6/26/2011
I didn't use the sauce, because we don't like mushrooms, but the pork was delicious! Since I did not use the sauce, I decided to add some garlic powder to the bread crumb mixture and it worked ...
9/16/2014
This was so tasty! The only change I made to the recipe was to cook the pork first and kept warm in the oven at 200 degrees, then made the gravy. Served with garlic mashed potatoes and peas- suc...
2/13/2007
The breading for this recipe is definitely good. I would use it again for breaded pork chops. However, I wasn't really impressed with the sauce. The amount of butter seems a bit excessive. I...