Pork Schnitzel Mit Smoked Gouda Sauce

READY IN: 53mins




  • Pork Schnitzel: Using a meat mallet (or the back of a small pan) pound out the pork until it is 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 a shallow dish, cover and refrigerate for 30 minutes to allow breading to stick and dry.
  • Heat oil in large, heavy skillet over medium heat and fry cutlets on each side until golden brown, about 4-5 minutes each side. If necessary, finish in 350° oven for 5-8 min until internal temp reaches 145°. I accidentally purchased bone-in pork chops and finished the chops in the oven.
  • Smoked Gouda Sauce: Heat butter over medium heat, add garlic, and cook 1 minute until fragrant.
  • Whisk in flour and cook briefly, 1 minute more.
  • Add cream and reduce until thickened, about 5 minutes, whisking constantly. Reduce heat to medium-low if necessary to avoid burning the sauce. Whisk in Gouda, season with salt to taste.
  • Plate pork chops, garnish with black pepper and fresh basil ribbons and serve with the sauce immediately. I drizzled some sauce on the chops and placed the rest in a gravy boat.