Schnitzels

1. 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.
2. 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.
3. Place 1 cup of flour in a shallow bowl.
4. In a second bowl, whisk together 1 large egg and 2 tbsp milk.
5. Place 2 cups of fresh breadcrumbs in a third bowl.
6. 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

1. Pour enough vegetable oil into a large frying pan for shallow frying and heat over medium heat.
2. 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.
3. Transfer cooked schnitzels to a paper towel to drain.
4. Keep warm in a preheated oven at 160⁰F (70⁰C) while cooking the remaining batches.

Gouda Cheese Sauce

1. Melt 1 1/2 tbsp butter in a saucepan over medium heat.
2. Stir in 3 tbsp cornflour or flour and cook for about 1 minute, stirring continuously to form a smooth roux.
3. Gradually add 1 cup milk, a little at a time, whisking constantly to prevent lumps from forming.
4. 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.
5. Cook for another 2 minutes, stirring until the cheese has fully melted and the sauce is silky smooth.

Serve

1. Place a schnitzel on each plate and spoon over the warm Gouda cheese sauce.
2. Sprinkle lightly with paprika and serve alongside savoury rice, stir-fry vegetables, and sweet butternut.