Amazing butter schnitzel, please! I’ve gone to Germany, and a dear buddy of mine made this for me while I was there. I have adapted his recipe and copied it.
| Prep Time: | 25 mins |
| Cook Time: | 30 mins |
| Total Time: | 55 mins |
| Servings: | 12 |
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 pork chops with a spiked meat mallet until 1/4-inch thick; set aside. In a large bowl, combine bread crumbs, Parmesan cheese, parsley flakes, salt, and pepper. Press pork into crumbs to bread thoroughly; set aside.
- Melt butter in a large saucepan over medium-high heat. Stir in garlic and cook until fragrant, about 30 seconds. Pour in wine and sliced mushrooms. Allow to simmer and cook until mushrooms have softened, about 10 minutes. Stir together cornstarch and water, then add to mushroom sauce. Simmer until 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.
Nutrition Facts
| Calories | 351 kcal |
| Carbohydrate | 16 g |
| Cholesterol | 73 mg |
| Dietary Fiber | 1 g |
| Protein | 17 g |
| Saturated Fat | 12 g |
| Sodium | 474 mg |
| Sugars | 2 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
I have made this many times fir different people and it gets a great reception. It takes practice to get those cutlets done golden brown but it is very forgiving overall.
I’ve made this quite a few times. Sometimes I use panko but I suggest adding zest of a lemon to the sauce.
In agreeance with most of the other comments here .. great coating for the chops, but provider of the recipe needs to correct the amount of butter needed. Sauce was definitely horrible. Ended up making my own brown butter sauce.
We made this last night, and wished I’d read the reviews/suggested comments. Inasmuch as I agree the breading was great it did need more seasoning. Probably do an egg-wash before breading next time. I do agree the sauce was flat and tasteless. I used a combo of bread & panko crumbs.
I had to modify ingredients to keto. I replaced bread crumbs with ground pork rinds. In the sauce, I replaced wine and cornstarch and simply added 1/2 tsp xanthan gum whisked into 1/2 cup milk. Then added another cup of milk. Fabulous and 2 total carbs!
Generally I’m not a fan of pork. But I keep trying. And this is a keeper recipe. The ingredients are all in my kitchen and it’s pretty easy too. I did follow suggestions from others and cooked the pork first so I could use the drippings in the sauce/gravy. Also added about a cup of chicken broth to the gravy. I used another suggestion and double-washed the loin pieces for a thicker batter and finished with Panko. Also used a seasoning in the batter (herbs de Provence) Seemed more like restaurant-style. Served with mashed potatoes and cabbage for a very German meal
delicious… mushroom sauce was heavenly. used chicken tenders and pound them flat. i made some changes to get it lower in carbs… i used toasted keto bread & pork rinds for the breading. i also added homemade seasoned salt in the crumbs. i substituted vital wheat gluten (VWG) as the initial flour in the breading process. i halved the cornstarch and replaced it with VWG for the thickener.
Absolutely delicious! I reduced the pork chops to 3 and next time will make more sauce/ use more mushrooms. I dipped the chops into an egg wash prior to dredging it into the breadcrumb mixture to allow it to stick to the chop better. Next time I may make the chops in the air fryer to make them more golden brown. My husband loved it!
I added more garlic and pepper to the sauce. Delicious!
I made changes to the sauce. You should always add the wine and reduce, then add butter to thicken the sauce. The cornstarch slurry is not necessary in that case. The breading is nice and flavorful.
In looking at the pictures people posted, I expected to have a nice gravy to pour over my schnitzel. I made as directed and ended up a pan of tasty mushrooms, but no sauce. I decided to add about 2 cups of chicken broth (and then another round of cornstarch/water) which helped. I also wasn’t a fan of the panko breading. I fried on medium low but the breadcrumbs started to burn before the pork was cooked-through, so I put the medallions in a baking dish, poured the mushroom sauce over them, covered with foil, and baked at 350 for 30 min. It was good, but I’m going back to my old way of making schnitzel, dredging them in flour.
My son loved this. I followed the recipe pretty closely, but changed the technique a bit. I salted and peppered the chops directly, then pounded them with the Parmesan on them so it would stick well, then patted the breadcrumbs in firmly before frying. I used half wine and half chicken stock, and fresh parsley. It looks and tastes much better with fresh herbs. My son told me to make sure to keep the recipe.
Really good. Crispy good. I used 8 boneless chops rather than the 12 stated in the recipe. I thought the amount of bread crumbs was too much, using 1 1/2 cup, still much to toss out. A recipe I will make again.
This recipe is very good. I made it as is and my only addition was some chicken broth to the sauce to make enough for the pork I had. My pork schnitzels were pretty big already so after pounding them they were bigger. My only change I would do next time would be to cook the mushrooms first and add the garlic next. I added extra parsley to the sauce too. Served it with green lettuce and a dressing of olive oil, Dijon mustard, and tarragon. Perfect combo to clean up the plate with crusty bread! Overall it is very good recipe with very mild and warm flavors. Will make it again.
I cut the recipe size down and made it as instructed. It was good except that I didn’t have enough cornstarch/water to make the sauce. I will change that next time. For some reason, it was also too salty so I will leave out the added salt.
Delicious! Easy to make and has a great flavor.
Better schnitzel than I’ve had in Germany! Followed recipe exactly. Served with red cabbage. Delish!
Make this often always good
I really like this. I couldn’t use mushrooms so I used sliced onions. Came out great.
I did the Pork Chops a little thicker and finished in the oven and did not use wine in the gravy used bouillon and my own Pork Gravy
This is very good but did add onions and halved the butter as suggested and added a dash of basil!