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Cooking
Dutch-Style Pork Schnitzel
· 4 servings
Trim the meat
If you bought pork belly with the skin and bones still on, cut off the skin and remove the bones. It's easy and won't take long. Don't forget to scrape the fat off the skin — we'll need it.
Mince the meat and cut the Gouda
Mince the meat in a meat grinder. Grate the Gouda or chop it coarsely. Why coarsely? So there are still visible chunks of cheese in the schnitzel — it looks great and tastes even better.
Season the mixture
Put the meat and cheese together in a bowl. Add the eggs, parsley, and season with salt and pepper. Go easy on the salt — you won't need much, since the cheese is already quite salty on its own.
Shape into thin patties and coat
Shape the mixture into thick, flat patties, similar to burger patties. Press them down so they end up nice and thin, just the way you need them. Coat them the classic way — first in flour, then in beaten egg, and finally in fine breadcrumbs.
Plenty of oil
It's important to fry the Dutch schnitzels in a deep layer of oil so they're fully submerged. Fry until golden brown, which should take about 6–7 minutes.
Serving and side dish
As I mentioned at the start, the perfect side dish is mashed potatoes — nice and smooth, creamy, topped with golden fried onions. Add some pickles on the side.