Pork Schnitzel with Smoked Gouda Sauce

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Pork Schnitzle Gouda

Enjoy the best of two countries in one meal! A traditional Austrian dish, schnitzel makes a mouthwatering meal when served with a creamy sauce flavored with Gouda, a cows’ milk cheese named after the city of Gouda in the Netherlands.


Pork Schnitzel
1 1/2 lb thin-cut boneless pork chops (approx. 4)
2 c Panko breadcrumbs
1/2 T kosher salt
1 t black pepper, freshly ground
1 T fresh basil, chopped
3/4 c flour
1 c buttermilk
1 egg, beaten
1 1/2 c vegetable or canola oil, for frying

Smoked Gouda Sauce
1 T butter
1/2 t garlic, minced
1 T flour
1 1/2 c heavy cream
1/2 c smoked Gouda, shredded


Pork Schnitzel
Using a meat mallet (or the back of a small pan) pound out the pork until it’s 1/4” thick. Season well with salt and pepper. Combine breadcrumbs and basil; set aside. Whisk together egg and buttermilk; set aside. Dredge cutlets in flour, then buttermilk mixture and finally breadcrumbs. Place in single layer in refrigerator for 30 min to allow breading to stick and dry. Heat oil in large, heavy skillet over med heat and fry cutlets on each side until golden brown (approx. 2-3 min per side). If necessary, finish in 350° oven for 5-8 min until internal temp reaches 145° (pork will be slightly pink in center).

Smoked Gouda Sauce
Heat butter over med heat, add garlic, and cook 1 min until fragrant. Whisk in flour and cook briefly, 1 min more. Add cream and reduce until thickened, 4-5 min, stirring constantly. Whisk in Gouda, season with salt to taste. Serve immediately.