Butter Schnitzel Popular Recipes

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Butter Schnitzel

"I have been to Germany, and in my travels an excellent pal of mine made me this. I actually have duplicated and progressed upon his recipe."

Ingredients :

12 boneless beef 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 floor pepper
half of 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 wished

Instructions :

Prep : 25M	Cook : 12M	Ready in : 55M

Pound the pork chops with a spiked meat mallet until 1/4 inch thick; set apart. In a big bowl, combine the bread crumbs, Parmesan cheese, parsley flakes, salt, and pepper. Press the pork into the crumbs to bread very well; set aside.
Melt butter in a huge saucepan over medium-excessive warmth. Stir in the garlic and prepare dinner till fragrant, about 30 seconds. Pour in the wine and sliced mushrooms. Allow to simmer and cook dinner till the mushrooms have softened, approximately 10 minutes. Stir collectively the cornstarch and water, then upload to the mushroom sauce. Simmer until the sauce has thickened, then take away from the heat and set apart.
Meanwhile, warmness some tablespoons of olive oil in a massive, nonstick skillet over medium-excessive heat. Fry the beef cutlets a few at a time until golden brown and cooked through, 1 to two minutes according to facet. Serve with reserved mushroom sauce.

Notes :

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