Pork Schnitzel Mit Smoked Gouda Sauce

• Pork Schnitzel
• 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)
• Smoked Gouda Sauce
• 1 tablespoon butter
• 1/2 teaspoon garlic, minced
• 1 tablespoon flour
• 1 1/2 cups heavy cream
• 1/2 cup smoked gouda cheese, shredded
• Garnish
• fresh basil, ribbons

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 350u0b0 oven for 5-8 min until internal temp reaches 145u0b0. 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.

pork chop, breadcrumbs, kosher salt, black pepper, fresh basil, flour, buttermilk, egg, oil, gouda sauce, butter, garlic, flour, heavy cream, gouda cheese, fresh basil

Taken from www.food.com/recipe/pork-schnitzel-mit-smoked-gouda-sauce-466572 (may not work)