BUTTER SCHNITZEL WITH MUSHROOM GRAVY

Prep: 25 mins | Cook: 30 mins | Total: 55 mins | Servings: 12

A big thanks to my dear friend, Hans! He gave me this incredible recipe from his country. I love every bite of this creamy and juicy dish. It’s easy and simple to make, so I can’t think of any reason why you should not try this today! Feel free to adjust the ingredients and steps to your preference. Enjoy!

Ingredients:

12 raw chops with refuse, 113 g; (blank) 4 ounces 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

½ teaspoon freshly ground pepper

½ pound butter

2 cloves garlic, minced

1 cup dry white wine

1-pound mushrooms, sliced

1 tablespoon cornstarch

2 tablespoons water

olive oil as needed

Directions:

Step 1: Place the pork chops on a flat surface and use a mallet with spikes to pound them into 1/4-inch thick.

Step 2: In a large mixing bowl, add the Parmesan cheese, bread crumbs, salt, parsley flakes, and pepper. Stir until well mixed.

Step 3: Add the pork chops into the crumb mixture and press them until well coated, then set aside.

Step 4: Place a saucepan on the stove and turn the heat to medium-high.

Step 5: Add the butter and allow it to melt.

Step 6: Add the garlic and cook for 30 seconds or until aromatic.

Step 7: Add the sliced mushrooms and wine. Simmer for about 10 minutes or until the mushrooms are soft and tender.

Step 8: In a small mixing bowl, add the cornstarch and water. Stir until the starch dissolves completely.

Step 9: Pour the mixture into the saucepan and stir until thick. Remove from the heat.

Step 10: Place a large skillet on the stove and turn the heat to medium-high.

Step 11: Drizzle olive oil and add the pork chops. Cook for 1 to 2 minutes on each side or until the colour turns toasted or golden brown.

Step 12: Place the cooked chops on a clean serving plate. Spread the mushroom sauce on top.

Step 13: Serve and enjoy!

Nutrition Facts:

Per Serving: 351 calories; protein 16.5g 33% DV; carbohydrates 15.7g 5% DV; fat 23.2g 36% DV; cholesterol 72.7mg 24% DV; sodium 474.2mg 19% DV.