Pork Schnitzel Mit Smoked Gouda Sauce Recipes

PORK SCHNITZEL WITH SAUCE

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.

BAKED PORK SCHNITZEL WITH WHITE-WINE AND LEMON SAUCE

Steps:

• Preheat oven to 350 degree. Spread panko on a rimmed baking sheet. Bake until golden, 10 to 12 minutes, tossing once halfway through. Set panko aside, and increase oven temperature to 450 degrees.
• Cut pork crosswise into 4 equal pieces. Without cutting all the way through, split each piece in half horizontally, opening it like a book. One at a time, place a piece of pork inside a resealable plastic bag. Using a meat mallet or the bottom of a heavy pan, pound pork into a very thin cutlet.
• Place flour, eggs, and toasted panko in separate shallow bowls; season each with salt and pepper. Dredge pork in flour (shake off excess), dip in eggs (allowing excess to drip off), and dredge in panko, pressing to adhere; place on rimmed baking sheet. Bake, without turning, until pork is cooked through, 10 to 12 minutes, rotating sheet halfway through.
• Meanwhile, in a small saucepan, melt 1 tablespoon butter over medium. Add shallot, and cook until softened, 3 to 4 minutes. Add wine, and simmer until almost evaporated, about 4 minutes. Remove from heat; stir in lemon juice and remaining 2 tablespoons butter; season with salt and pepper. Serve pork with sauce on the side.

PORK SCHNITZEL MIT SMOKED GOUDA SAUCE

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.

PORK SCHNITZEL WITH DIPPING SAUCE

Steps:

• Place the pork chops between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the pork with the smooth side of a meat mallet to a thickness of 1/8-inch. Trim any fat from the edges, and make a few small slits along the edge to prevent the pork from curling during cooking.
• Combine the flour, 1 teaspoon salt, and pepper in a bowl. Whisk the egg and milk together in another bowl until well blended, then mix the panko bread crumbs and paprika together in a third bowl. Dredge the pork chops in the flour mixture one at a time, then dip them into the egg mixture followed by the panko mixture.
• Heat the vegetable oil in a large skillet over medium-high heat. Arrange no more than two pork chops in the skillet at a time, cooking until the meat is golden brown no longer pink in the center, 3 to 4 minutes on each side. Place the pork chops in a warm oven to keep warm.
• Pour the chicken stock into the skillet used to cook the pork. Reduce the heat to low, and scrape up any brown bits in the bottom of the pan. As the stock simmers, mix the dill, 1/2 teaspoon salt, and sour cream together in a bowl. Whisk about 1/4 cup of the hot stock into the sour cream mixture, then pour it back into the skillet. Heat until warm and thick, about 5 minutes. Serve with the pork chops.

JAEGERSCHNITZEL (SCHNITZEL WITH MUSHROOM SAUCE)

Steps:

• Finely dice the onion/shallot and slice the mushrooms. Add around 1tbsp (30g) butter to a medium-large wide skillet/frying pan and add the onions. Cook for around 5 minutes until they are softened.
• Add the mushrooms and the remaining butter. Cook for a couple minutes until the mushrooms soften.
• Add around 1/2 tbsp of flour to help absorb any excess fat then add the wine and scrape any browning from the pan. Add the stock and tomato paste, if using, and bring to a gentle simmer. Simmer for around 5 minutes. Note you can make to this point ahead of time then reheat, when needed.
• Add the cream/sour cream over a low heat and mix through. Add the rest of the flour, if needed, to thicken the sauce further then set aside while you cook the pork.
• Pat dry the pork pieces and trim any fat and sinew from the edges. You want as little apart form the pork meat itself as sinew and membrane in particular can curl and/or become tough when cooked. Cover the pork with cling wrap/film and pound them each to tenderize and thin to around 1/4in (1/2cm) or thinner. Add some salt and pepper on both sides.
• Pour some flour on one plate, breadcrumbs on another and then whisk the egg in a bowl. Take each piece of pork and dip first in the flour, coat on both sides then shake off the excess. Then dip in the egg, let excess drip off, then coat with breadcrumbs on both sides. Just sit the pork on the breadcrumbs or sprinkle over, don't press them on. Repeat with all of the pork pieces.
• Warm the butter and oil in a large skillet/frying pan over a medium-high heat and then add the pork, in batches if needed. Cook for approx 3min each side until lightly browned on both sides and cooked through. Remove the pork from the pan and drain on kitchen paper.
• Put the raspberries, cranberries, orange juice and sugar in a small pan over a medium-low heat. Warm until the cranberries pop and break up, around 10min. You can also make this sauce ahead of time and serve it cold.
• Serve the pork schnitzel topped with the mushroom sauce with your choice of side (potatoes, spaetzle) and lingonberries or the cranberry-raspberry sauce on the side.

PORK SCHNITZEL WITH SMOKED GOUDA SAUCE

Steps:

• Pork Schnitzel Using a meat mallet (or the back of a small pan) pound out the pork until it's ¼" 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 refrigerator for 30 min to allow breading to stick and dry. Heat oil in large, heavy skillet over med heat and fry cutlets on each side until golden brown (approx. 2-3 min per side). If necessary, finish in 350° oven for 5-8 min until internal temp reaches 145° (pork will be slightly pink in center). Smoked Gouda Sauce Heat butter over med heat, add garlic, and cook 1 min until fragrant. Whisk in flour and cook briefly, 1 min more. Add cream and reduce until thickened, 4-5 min, stirring constantly. Whisk in Gouda, season with salt to taste. Serve immediately.