Favorite Menu Butter Schnitzel

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Butter Schnitzel

"I had been to Germany, and in my travels an awesome friend of mine made me this. I actually have duplicated and stepped forward upon his recipe."

Ingredients :

12 boneless pork loin chops, 3/four inch thick
2 cups bread crumbs
2 tablespoons grated Parmesan cheese
1 tablespoon dried parsley flakes
1 teaspoon salt
half teaspoon freshly floor pepper
half pound butter
2 cloves garlic, minced
1 cup dry white wine (optionally available)
1 pound mushrooms, sliced
1 tablespoon cornstarch
2 tablespoons water
olive oil as wished

Instructions :

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

Pound the red meat chops with a spiked meat mallet till 1/four inch thick; set apart. In a massive bowl, combine the bread crumbs, Parmesan cheese, parsley flakes, salt, and pepper. Press the red meat into the crumbs to bread very well; set apart.
Melt butter in a large saucepan over medium-high heat. Stir in the garlic and prepare dinner till fragrant, about 30 seconds. Pour inside the wine and sliced mushrooms. Allow to simmer and cook till the mushrooms have softened, approximately 10 minutes. Stir collectively the cornstarch and water, then upload to the mushroom sauce. Simmer till the sauce has thickened, then put off from the warmth and set apart.
Meanwhile, warmness some tablespoons of olive oil in a big, nonstick skillet over medium-excessive warmth. Fry the pork cutlets some at a time until golden brown and cooked via, 1 to 2 minutes in step with aspect. Serve with reserved mushroom sauce.

Notes :

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