Butter Schnitzel Recipe - Allrecipes.com
Butter Schnitzel Recipe
  • READY IN 55 mins

Butter Schnitzel

Recipe by  

"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 Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    25 mins
  • COOK

    30 mins

    55 mins


  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.
  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.
  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.
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Reviews More Reviews

Most Helpful Positive Review
Sep 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.

Most Helpful Critical Review
Feb 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.

Oct 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.

Apr 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.

Nov 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!

Jan 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.

Oct 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.

Jun 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!


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  • Calories
  • 351 kcal
  • 18%
  • Carbohydrates
  • 15.7 g
  • 5%
  • Cholesterol
  • 73 mg
  • 24%
  • Fat
  • 23.2 g
  • 36%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 16.5 g
  • 33%
  • Sodium
  • 474 mg
  • 19%

* Percent Daily Values are based on a 2,000 calorie diet.

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