CannaButter Schnitzel

By ganjacook  

March 13, 2017

This is not your grandma's Butter Schnitzel... incredibly tasty, filling and with a kick!

  • Prep: 25 mins
  • Cook: 30 mins


12 boneless pork loin chops, 3/4 inch thick

2 cups bread crumbs

2 tablespoons grated Parmesan cheese

1 tablespoon dried parsley flakes

1 teaspoon salt

1/2 teaspoon freshly ground pepper

1/2 pound canna butter ( see our recipe )

2 cloves garlic, minced

1 cup dry white wine (optional)

1 pound mushrooms, sliced

1 tablespoon cornstarch

2 tablespoons water

olive oil as needed


1Pound your pork chops with a spiked meat mallet until 1/4 inch thick; set aside.

2In a large bowl, combine the bread crumbs, Parmesan cheese, parsley flakes, salt, and pepper.

3Press the pork into the crumbs to bread thoroughly; set aside.

4Melt canna-butter in a large saucepan over medium-high heat.

5Stir in the garlic and cook until fragrant, about 30 seconds.

6Pour in the wine and sliced mushrooms.

7Allow to simmer and cook until the mushrooms have softened, about 10 minutes.

8Stir together the cornstarch and water, then add to the mushroom sauce.

9Simmer until the sauce has thickened, then remove from the heat and set aside.

10Meanwhile, heat a few tablespoons of olive oil in a large, nonstick skillet over medium-high heat.

11Fry the pork cutlets a few at a time until golden brown and cooked through, 1 to 2 minutes per side. Serve with the mushroom sauce.

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