Butter Schnitzel

I found this recipe on a website and adapted it a little since I didn't have fresh mushrooms (nor do I like them) or white wine. This was seriously SO, SO yummy. Another PS is that instead of the fresh mushrooms I just added half a can of Cream of Mushroom soup and then instead of the wine, water. Stephen and I were in heaven eating it!

25 Min
COOK TIME
30 Min
READY IN
55 Min
SERVINGS & SCALING
Original recipe yield: 12 servings (changed to 4 servings for our family)

.
INGREDIENTS
4 boneless pork loin chops, 3/4 inch thick
2/3 cup bread crumbs
2 teaspoons grated Parmesan cheese
1 teaspoon dried parsley flakes
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
2-1/2 ounces butter
2/3 clove garlic, minced
1/3 cup dry white wine (optional)
5 ounces mushrooms, sliced
1 teaspoon cornstarch
2 teaspoons water
olive oil as needed

.
DIRECTIONS
Pound the pork chops with a spiked meat mallet until 1/4 inch thick; set aside. In a large bowl, combine the bread crumbs, Parmesan cheese, parsley flakes, salt, and pepper. Press the pork into the crumbs to bread 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 cornstarch 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 skillet over medium-high heat. Fry the pork cutlets a few at a time until golden brown and cooked through, 1 to 2 minutes per side. Serve with reserved mushroom sauce