Dutch-Style Schnitzel
·Prep the meat
If you bought pork belly with the skin and bones still on, trim off the skin and cut out the bones. It's easy and won't take long. Don't throw away the skin – scrape off the fat first, as we'll need it.
Grind the meat and cut the Gouda
Grind the meat in a meat grinder. Grate the Gouda or chop it coarsely. Why coarsely? So you get actual chunks of cheese running through the schnitzel – it looks great and tastes even better.
Season the mixture
Combine the meat and cheese in a bowl. Add the eggs and parsley, then 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. Then press them down so they're nice and thin, just as they should be. Coat them in the classic three-step breading: first flour, then egg, then fine breadcrumbs.
Plenty of oil
It's important to fry the schnitzels in a deep layer of oil so they're fully submerged. Fry until golden brown, which should take about 6–7 minutes.
Serving suggestion
As I mentioned at the start, the perfect side is mashed potatoes – smooth and creamy, topped with golden fried onions. Serve with pickled cucumbers on the side.