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Butter Schnitzel

By: METHIDOC  
"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."

Rating: This weblink has been rated 11 times with an average star rating of 4.4 Read Reviews (11)

Rate/Review | 909 people have saved this

Prep Time:
25 Min
Cook Time:
30 Min
Ready In:
55 Min

Servings  (Help)

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Original Recipe 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
  • 1/2 teaspoon freshly ground pepper
  • 1/2 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

  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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 349 | Total Fat: 23.2g | Cholesterol: 73mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 8, 2006 by lmcirig 
I'm not sure if this dish came out looking the way it was supposed to for me. But even if it... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 18, 2006 by BEAU1JEN 
Great recipe, I have switched up the parsley flakes with others like tarragon, basil and... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 7, 2007 by TchrJrHi 
I did this just a little bit differently. I sauteed the pork in the pan first and then... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 13, 2007 by MSROOTZ 
The breading for this recipe is definitely good. I would use it again for breaded pork chops.... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 6, 2007 by firelinea 
I made this recipe for guests one Sunday and everyone loved it. Was able to have the leftover... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 12, 2006 by zippychef 
The pork chops turned out so good I think I might use this recipe everytime. I didn't make... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 26, 2009 by Joyceras 
Never made this before....had it once at a German restaurant and this recipe came very close... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 1, 2009 by CHERYLTOM 
Delicious! I had a pork loin that I cut into abaout 6 slices and then pounded. I also... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 3, 2009 by Isaac Hewitt 
this was decent, but not something to rave over. I have made this twice, and the mushroom... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 28, 2008 by Brenda 
Was very very good, I subbed chicken stock with a squeeze of lemon for the white wine, cut... MORE

 
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