Pork Schnitzel Mit Smoked Gouda Sauce Recipes

Steps:

• 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.

Steps:

• Flatten meat to 1/2-in. thickness. In a shallow dish, combine the flour, seasoned salt and pepper. In another shallow bowl, combine egg and milk. Place bread crumbs and paprika in a third shallow dish. Coat meat with flour; dip in egg mixture, then coat with crumb mixture. Let stand for 5 minutes., In a large skillet, cook pork in oil for 2 minutes on each side or until browned. Remove and keep warm. , In the same skillet, stir in 1/3 cup broth, scraping browned bits. In a bowl, combine flour and remaining broth until smooth. Stir into skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Reduce heat; stir in the sour cream, dill, salt and pepper; heat through. Serve with cutlets. If desired, garnish with dill.