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.

The Nominatrix
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

351 calories; 23.2 g total fat; 73 mg cholesterol; 474 mg sodium. 15.7 g carbohydrates; 16.5 g protein; Full Nutrition

Reviews (74)

Read More Reviews

Most helpful positive review

Rating: 4 stars
09/07/2007
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 bottom. I cooked the mushrooms first added flour to the mushrooms to cook for a bit (to get rid of the "floury" taste). Then added the wet ingredients. I then added the pork to the pan again for about 10 minutes to cook in the sauce to reheat. Turned out really well. Thanks for the post. Read More
(59)

Most helpful critical review

Rating: 3 stars
02/13/2007
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. It was oily and the flavor was flat. I had to add additional seasonings to enhance the flavor. Read More
(6)
106 Ratings
  • 5 star values: 64
  • 4 star values: 23
  • 3 star values: 18
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
09/07/2007
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 bottom. I cooked the mushrooms first added flour to the mushrooms to cook for a bit (to get rid of the "floury" taste). Then added the wet ingredients. I then added the pork to the pan again for about 10 minutes to cook in the sauce to reheat. Turned out really well. Thanks for the post. Read More
(59)
Rating: 4 stars
09/07/2007
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 bottom. I cooked the mushrooms first added flour to the mushrooms to cook for a bit (to get rid of the "floury" taste). Then added the wet ingredients. I then added the pork to the pan again for about 10 minutes to cook in the sauce to reheat. Turned out really well. Thanks for the post. Read More
(59)
Rating: 5 stars
04/03/2014
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 the mushrooms and garlic and a good deal of chicken broth along with the wine for the gravy. Didn't bother to measure anything just used all ingredients to taste or as needed. We loved it. Read More
(35)
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Rating: 5 stars
11/08/2006
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- great dish! Read More
(17)
Rating: 5 stars
01/08/2012
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 cream sauce to accompany our schnitzel. Great dish. Adding to the recipe box and will be making again. Thank you for sharing this. Read More
(15)
Rating: 5 stars
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. Read More
(14)
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Rating: 5 stars
10/01/2009
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 in loosened the drippings and tasty bits then added to the mushroom sauce. This was so good. Will definately be making this again but will make a bit more sauce next time. Read More
(12)
Rating: 5 stars
06/27/2011
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 well. I made 6 pork loin chops for my husband and I but I will definitely make more next time! It was so good that it barely lasted for more than one meal. Loved it! Read More
(9)
Rating: 5 stars
09/16/2014
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- such a comforting meal! Read More
(8)
Rating: 4 stars
09/28/2016
I read the reviews first and decided to follow the suggestions of others who cooked the pork first (I used panko bread crumbs instead because I like the texture better). I also cooked the pork at least 8 minutes on each side then removed the pork and subsequently made the sauce in the same pan. I used 5 cloves of garlic and 1 shallot with the butter and sauted for about a minute then added the sliced mushrooms and cooked for a couple of minutes. Then added about 1/2 cup white wine and about 1 1/2 cups chicken broth and let it cook down until the alcohol evaporates some then combined the cornstarch and water and added to the sauce. This turned out fabulous! I served with garlic mashed potatoes and green beans. Read More
(7)
Rating: 3 stars
02/13/2007
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. It was oily and the flavor was flat. I had to add additional seasonings to enhance the flavor. Read More
(6)