Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a special dish, pork schnitzels with bleu cheese sauce, hasselback potatoes and haricot verts. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Pound each pork chop until just ¼ inch thick with the flat side of a meat tenderizer. Lightly season both sides with salt and freshly ground black pepper. Heat the oil in a large skillet on medium high heat. Put the flour in a shallow.
Pork Schnitzels with Bleu cheese sauce, hasselback potatoes and haricot verts is one of the most popular of recent trending foods in the world. It is appreciated by millions daily. It is simple, it is fast, it tastes yummy. Pork Schnitzels with Bleu cheese sauce, hasselback potatoes and haricot verts is something which I have loved my entire life. They are fine and they look wonderful.
To begin with this particular recipe, we must first prepare a few components. You can have pork schnitzels with bleu cheese sauce, hasselback potatoes and haricot verts using 19 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make Pork Schnitzels with Bleu cheese sauce, hasselback potatoes and haricot verts:
- Prepare 6 pieces pork loin chops (ca 175g each)
- Get 30 potatoes, peeled
- Make ready 30 slices cheddar or other tasty cheese
- Take 200 g haricot vert
- Prepare 1 cup breadcrumbs
- Get 1 cup nacho chips, blended to same texture as breadcrumbs
- Prepare 150 gram blue cheese
- Take 1 lemon, juice
- Get 3 tablespoons butter
- Make ready 2 tablespoons flour
- Get 2 tablespoon paprika powder
- Prepare 2 tablespoon onion powder
- Prepare 1 tablespoon garlic powder
- Make ready 1 tablespoon white pepper powder
- Get 1 teaspoon chili powder
- Make ready 2 deciliter flour
- Take 1 tablespoon salt
- Prepare 1 egg
- Get 250 ml milk (save 50 for mixing with egg)
Reduce the heat to low, and scrape up any brown bits in the bottom of the pan. Fry the schnitzel either in clarified butter or a butter/oil mixture. Each side only takes a few minutes. Remove to a paper-towel lined plate and then keep warm in the oven until the rest have been fried.
Instructions to make Pork Schnitzels with Bleu cheese sauce, hasselback potatoes and haricot verts:
- Slice potatoes but don't cut all way through so it stays together, place in oven drizzle with olive oil and season with salt at 200C° for ca 45 minutes last few minute place cheese slices on each potato
- Put pork chops between 2 chopping boards and hit it with a frying pan so it gets flattened to 1/2 cm thick
- Mix spices add some to the mix of breadcrumbs and nacho chips rest to flour
- Mix 50 ml ´milk and egg
- Toss chopps in flavoured flour.
- Then in egg and milk mix
- Finally cover with bread crumb mix
- Fry in frying pan till golden brown, you can also give them colour and then place on oven tray and finish in oven
- Steam the haricots
- For the sauce first melt butter then add the flour to the pot and cook it out some (should have a grainy sandy texture without colour)
- Add some of the milk and then bring back to boil, it will be thick as glue then add another splash and bring to the boil, repeat till all milk is used up then melt the blue cheese through the sauce and season with lemon juice and salt & pepper
Each side only takes a few minutes. Remove to a paper-towel lined plate and then keep warm in the oven until the rest have been fried. The Best Pork Schnitzel Sauce Recipes on Yummly Whip up a family-pleasing dish of Pork Schnitzel for dinner tonight. The end product yields wonderfully tender pork with a crisp crunch from the breading, while the fresh dill in the ranch sauce lends a nice earthy flavor.
So that is going to wrap this up with this special food pork schnitzels with bleu cheese sauce, hasselback potatoes and haricot verts recipe. Thank you very much for your time. I am sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
