About this recipe:Pounded pork chops are coated in breadcrumbs and Parmesan, pan-fried, then served with a mushroom, butter and white wine sauce.
Makes: 12 schnitzels
12 boneless pork chops, 2cm thick
2 tablespoons grated Parmesan cheese
1 tablespoon dried parsley
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 cloves garlic, minced
235ml dry white wine
450g mushrooms, sliced
1 tablespoon cornflour
2 tablespoons water
olive oil as needed
Buy ingredients online
Add to basket
Create a shopping list
Print, email, or view list on your mobile.
Add to shopping list
Powered by Whisk.com
Method Prep:25min › Cook:30min › Ready in:55min
Pound the pork chops with a meat mallet until about 1cm thick; set aside. In a large bowl, combine the breadcrumbs, Parmesan cheese, parsley, salt and pepper. Press the pork into the breadcrumb mixture to coat 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 cornflour 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 pan over medium-high heat. Fry the prepared pork a few pieces at a time until golden brown and cooked through, 1 to 2 minutes per side. Serve with reserved mushroom sauce.