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Pork Schnitzel Mit Smoked Gouda Sauce

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“'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.”
4 pork chops

Ingredients Nutrition


  1. 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.
  2. Combine breadcrumbs and basil; set aside.
  3. Whisk together egg and buttermilk; set aside.
  4. 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.
  5. 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.
  6. Smoked Gouda Sauce: Heat butter over medium heat, add garlic, and cook 1 minute until fragrant.
  7. Whisk in flour and cook briefly, 1 minute more.
  8. 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.
  9. 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.

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