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Cheesy Schnitzel Supper brings together tender meat, crispy crumbs, and creamy sauce. Every plate looks as good as it tastes.
This Cheesy Schnitzel Supper combines crispy pork or chicken schnitzels with a creamy Gouda cheese sauce for an easy, satisfying family dinner full of flavour.
Crispy Pork or Chicken Schnitzels with Creamy Gouda Cheese Sauce
Why You Will Love and Enjoy This Cheesy Schnitzel Supper
- The schnitzels cook up crisp and flavourful with a simple seasoned crumb coating.
- The creamy Gouda sauce adds a rich finishing touch without being complicated.
- It pairs perfectly with rice, vegetables, and butternut for a complete family meal.
Cheesy Schnitzel Supper
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 5 servings 1x
- Category: Dinner Recipes
- Method: Easy Cooking
Description
When I want a meal that feels a little special without too much fuss, this Cheesy Schnitzel Supper is one I come back to often. Crispy crumbed pork or chicken topped with a creamy Gouda sauce makes a comforting dinner that works beautifully with rice, vegetables, and sweet butternut.
Ingredients
Schnitzels
- 5 pork neck steaks or 5 chicken breasts, flattened evenly with a meat mallet
- 1 tsp garlic salt
- 1 tsp dried sage
- 1 tsp dried rosemary
- 1/2 tsp salt
- 1/2 tsp white pepper
- 1 tsp garlic and herb seasoning
- 1 cup all-purpose flour
- 1 large egg
- 2 tbsp milk
- 2 cups fresh breadcrumbs
- Vegetable oil, for shallow frying
Gouda Cheese Sauce
- 1 1/2 tbsp butter
- 3 tbsp cornflour or flour
- 1 cup milk, added gradually
- 1/2 cup grated Gouda cheese
- 1/4 tsp white pepper
- Pinch Aromat seasoning
- 1/4 tsp mustard (optional)
- Paprika, for sprinkling
To Serve
- Savoury rice
- Stir-fry vegetables
- Cooked sweet butternut
Instructions
Schnitzels
- Place the 5 pork neck steaks or 5 chicken breasts between sheets of wax paper and flatten to an even thickness of about 1/4 inch. This helps them cook evenly and stay tender.
- Season both sides of the meat with 1 tsp garlic salt, 1 tsp dried sage, 1 tsp dried rosemary, 1/2 tsp salt, 1/2 tsp white pepper, and 1 tsp garlic and herb seasoning.
- Place 1 cup of flour in a shallow bowl.
- In a second bowl, whisk together 1 large egg and 2 tbsp milk.
- Place 2 cups of fresh breadcrumbs in a third bowl.
- Coat each seasoned schnitzel in the flour, then dip it into the egg mixture, and finally coat it thoroughly with the breadcrumbs. Press the crumbs gently onto the meat so they stick well.
Fry the Schnitzels
- Pour enough vegetable oil into a large frying pan for shallow frying and heat over medium heat.
- Fry the schnitzels in batches for about 4 to 5 minutes per side until crisp, golden, and cooked through. If they’re browning too quickly, lower the heat slightly.
- Transfer cooked schnitzels to a paper towel to drain.
- Keep warm in a preheated oven at 160⁰F (70⁰C) while cooking the remaining batches.
Gouda Cheese Sauce
- Melt 1 1/2 tbsp butter in a saucepan over medium heat.
- Stir in 3 tbsp cornflour or flour and cook for about 1 minute, stirring continuously to form a smooth roux.
- Gradually add 1 cup milk, a little at a time, whisking constantly to prevent lumps from forming.
- Once the sauce thickens and begins to simmer, stir in 1/2 cup grated Gouda cheese, 1/4 tsp white pepper, a pinch of Aromat seasoning, and 1/4 tsp mustard if using.
- Cook for another 2 minutes, stirring until the cheese has fully melted and the sauce is silky smooth.
Serve
- Place a schnitzel on each plate and spoon over the warm Gouda cheese sauce.
- Sprinkle lightly with paprika and serve alongside savoury rice, stir-fry vegetables, and sweet butternut.
Notes
Created, prepared, tried, and tested by Gail
Additional Information
- Fresh breadcrumbs produce a lighter, crispier coating than dry packaged crumbs. Also, flattening the meat evenly is important for consistent cooking.
- Using three coating bowls may seem like extra work, but it’s what creates the crisp, classic schnitzel texture. Skipping steps often results in a patchy coating.
- Overcrowding the frying pan. It lowers the oil temperature and can make the coating greasy rather than crisp.
- Can I use pork or chicken? Yes. Both work beautifully. Chicken breast gives a lighter result, while pork neck steaks offer more richness and flavour.
- Can I prepare these ahead? Yes. Bread the schnitzels up to one day ahead and refrigerate until ready to fry.
- Can I make the sauce ahead? Yes. Reheat gently and add a splash of milk if it thickens too much.
- Can This Be Frozen? Yes. Freeze cooked schnitzels without the sauce for up to 3 months. Cool completely, wrap well, and store in airtight freezer containers or freezer bags.
How Long Can This Be Stored and How?
- Refrigerate cooked schnitzels for up to 3 days in an airtight container.
- Store cheese sauce separately in the refrigerator for up to 3 days.
- Reheat schnitzels in the oven to help maintain crispness.
Ingredient Substitutions
- Gouda cheese: Cheddar, Edam, or Monterey Jack.
- Pork neck steaks: Pork loin schnitzels or boneless pork chops.
- Chicken breasts: Chicken cutlets or boneless chicken thighs.
- Aromat: Chicken seasoning salt or vegetable seasoning.
- Fresh breadcrumbs: Panko breadcrumbs for extra crunch.
- Cornflour: All-purpose flour.
A crisp coating and creamy cheese sauce can completely transform a simple dinner. Cheesy Schnitzel Supper brings both together on one plate.
This Cheesy Schnitzel Supper is the kind of meal that brings together everything people love about a satisfying dinner. The crispy crumbed pork or chicken, rich Gouda cheese sauce, fluffy rice, vegetables, and sweet butternut create a balanced plate full of flavour and texture. It feels special enough for guests yet simple enough for a family meal, making it a recipe that’s easy to picture on the table again and again.
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