Rating: 4.5 stars 4.4
134 Ratings
  • 5 star values: 83
  • 4 star values: 28
  • 3 star values: 22
  • 2 star values: 1
  • 1 star values: 0

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.

Recipe Summary

prep:
25 mins
cook:
30 mins
total:
55 mins
Servings:
12
Yield:
12 servings
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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; protein 16.5g; carbohydrates 15.7g; fat 23.2g; cholesterol 72.7mg; sodium 474.2mg. Full Nutrition
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