Pork Schnitzel with Mushroom Sauce

    55 minutes

    Pounded pork chops are coated in breadcrumbs and Parmesan, pan-fried and served with a mushroom, butter and white wine sauce.

    9 people made this

    Makes: 12 schnitzels

    • Pork schnitzel
    • 12 boneless pork chops, 2cm thick
    • 215g breadcrumbs
    • 2 tablespoons grated Parmesan cheese
    • 1 tablespoon dried parsley
    • 1 teaspoon salt
    • 1/2 teaspoon freshly ground black pepper
    • Mushroom sauce
    • 225g butter
    • 2 cloves garlic, minced
    • 1 cup (250ml) dry white wine
    • 450g mushrooms, sliced
    • 1 tablespoon cornflour
    • 2 tablespoons water
    • For cooking
    • olive oil as needed

    Preparation:25min  ›  Cook:30min  ›  Ready in:55min 

    1. 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.
    2. 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.
    3. 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.

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    Reviews in English (18)


    Delicious  -  03 Apr 2019  (Review from Allrecipes USA and Canada)


    This was super easy to make and tasted very good. My husband actually said this is really good, I would eat this again. I wish there was a 'really liked it, 4 1/2 star rating'.  -  17 Jan 2019  (Review from Allrecipes USA and Canada)


    We loved it and will definitely make it again! The gravy was awesome.  -  07 Oct 2018  (Review from Allrecipes USA and Canada)