Butter Schnitzel

I live in Queensland, Australia and have always loved to cook. An avid cookery book collector(last count 324). I only share something if I have actually cooked it.

I made this for two. Still needed at least 1½ cups of breadcrumbs and egg and flour to coat the schnitzels. The mushroom sauce looked a little lacking, so I fried a small shallot until soft before adding the garlic, then added the wine and reduced until almost evaporated then put in ½ cup of chicken stock. I don’t like using cornflour (cornstarch) to thicken my sauces so used a roux. (Which is constantly in the refrigerator). This made a lovely sauce. Guess I created my own recipe from this traditional German recipe.

12 boneless pork loin chops, ¾ 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

Directions at allrecipes.com

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