Quick Pork Schnitzels With Button Mushrooms

Very simple, delicious and not-so-usual dish completed in less than 30 minutes.

• Ready In: 20 mins
• Serves: 2

Ingredients

• 2 -3  pork schnitzels or 400  g  pork schnitzels
• 1⁄4 cup parmesan cheese, grated
• 1⁄3 cup cornflour
• 1⁄2 teaspoon sea salt
• 1⁄4 teaspoon ground black pepper
• 1⁄4 teaspoon cayenne pepper
• 3  tablespoons  peanut oil
• 200  g button mushrooms, sliced (large)
• 40  g butter
• 1  garlic clove, pressed
• 50  ml white wine
• 1  pinch sea salt
• 1  pinch ground black pepper
•  parsley, chopped

Directions

1. Using a meat tenderiser, gently beat the pork until flattened to a 0.5cm thickness. Mix and combine Parmesan cheese, corn flour, sea salt, black and cayenne pepper in a plate.
2. Dredge each escalope lightly in the flour on both sides, shaking off any excess.
3. Fry the schnitzels in hot oil over medium heat for 2-3 minutes on each side, or until golden-brown on both sides and completely cooked through. Remove from the pan and set aside to drain on kitchen paper.
4. In the same pan sauté mushrooms and garlic in butter for a minute, add wine and cook for another 2 minutes.
5. Serve schnitzels with mushrooms sprinkled with fresh parsley and a side dish of couscous and a green salad.