Quick Pork Schnitzels With Button Mushrooms

• 3 schnitzels pork, about 400 g
• 1/4 cup Parmesan cheese grated
• 1/3 cup corn flour
• 1/2 teaspoon sea salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon cayenne pepper
• 3 tablespoons peanut oil
• 7 ounces button mushrooms large, sliced
• 2 13/16 tablespoons butter
• 1 clove garlic pressed
• 3 3/8 tablespoons white wine
• 1 pinch sea salt
• 1 pinch ground black pepper
• parsley chopped

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 saute 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.

pork, parmesan cheese, corn flour, salt, ground black pepper, cayenne pepper, peanut oil, mushrooms, butter, clove garlic, white wine, salt, ground black pepper, parsley

Taken from www.yummly.com/recipe/Quick-Pork-Schnitzels-With-Button-Mushrooms-1088835 (may not work)