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.

    3 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 (9)


    I made this on a whim last night and it was quick, beautiful and delicious.  -  08 Dec 2017  (Review from Allrecipes USA and Canada)


    Everyone loved this dish - excellent, tasty, suck on the bone pork chops!  -  17 Nov 2017  (Review from Allrecipes USA and Canada)


    Spent time in Germany and this closely resembles the Schnitzel I enjoyed there. I did not substitute or add any ingredients. I did however cook the pork chops first, placed them on a cookie sheet, covered them with foil and put them in the oven to keep warm while I made the sauce. I made the sauce with a quality white wine and it turned out sooo good!My son lived in Germany for 3 years and claims this recipe as his favourite! Many thanks for this great recipe!  -  16 Nov 2017  (Review from Allrecipes USA and Canada)

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