PORK SCHNITZEL MIT SMOKED GOUDA SAUCE

Pork Schnitzel Mit Smoked Gouda Sauce image

'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.'. Local recipe. Serving suggestion from original recipe introduction: 'This feel-good comfort food begs for fresh, sauteed vegetables and seared apples tossed with onions, butter and thyme.' What I served: mashed potatoes with green onions, little bit of plain yogurt, salt; and a medley of steamed carrots (standard, yellow, indigo) and fresh green beans. The oil was reduced from 1 1/2 cups to 1/2 cup. I cooked the chops for 5 minutes each side in 1/4" of oil on medium heat.

Provided by COOKGIRl

Categories Pork

Time 53m

Yield 4 pork chops

Number Of Ingredients 15

Ingredients

1/2 lb boneless pork chop (approx. 4)
2 cups panko breadcrumbs
1/2 tablespoon kosher salt
1 teaspoon black pepper, freshly ground
1 tablespoon fresh basil, chopped
3/4 cup flour
1 cup buttermilk
1 egg, beaten
1/2 cup oil, for frying (choose an oil with a high smoke point)
1 tablespoon butter
1/2 teaspoon garlic, minced
1 tablespoon flour
1 1/2 cups heavy cream
1/2 cup smoked gouda cheese, shredded
fresh basil, ribbons

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.

Nutrition Facts : Calories 1062.6, Fat 75.8, SaturatedFat 31.2, Cholesterol 232.9, Sodium 1552.3, Carbohydrate 64.6, Fiber 3.3, Sugar 6.8, Protein 31.1