Description
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.
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
- ½ teaspoon freshly ground pepper
- ½ 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
Instructions
- 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.
- 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.
Prep Time: 25 mins
Cook Time: 30 mins
Total Time: 55 mins
Servings: 12