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Pork Schnitzels with Bleu cheese sauce, hasselback potatoes and haricot verts
Pork Schnitzels with Bleu cheese sauce, hasselback potatoes and haricot verts

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We hope you got insight from reading it, now let’s go back to pork schnitzels with bleu cheese sauce, hasselback potatoes and haricot verts recipe. To cook pork schnitzels with bleu cheese sauce, hasselback potatoes and haricot verts you only need 19 ingredients and 11 steps. Here is how you do it.

The ingredients needed to cook Pork Schnitzels with Bleu cheese sauce, hasselback potatoes and haricot verts:
  1. Provide 6 pieces pork loin chops (ca 175g each)
  2. Use 30 potatoes, peeled
  3. Use 30 slices cheddar or other tasty cheese
  4. Get 200 g haricot vert
  5. Provide 1 cup breadcrumbs
  6. Use 1 cup nacho chips, blended to same texture as breadcrumbs
  7. Provide 150 gram blue cheese
  8. Prepare 1 lemon, juice
  9. Provide 3 tablespoons butter
  10. Get 2 tablespoons flour
  11. You need 2 tablespoon paprika powder
  12. Prepare 2 tablespoon onion powder
  13. Take 1 tablespoon garlic powder
  14. Prepare 1 tablespoon white pepper powder
  15. Prepare 1 teaspoon chili powder
  16. Take 2 deciliter flour
  17. Use 1 tablespoon salt
  18. Get 1 egg
  19. You need 250 ml milk (save 50 for mixing with egg)
Instructions to make Pork Schnitzels with Bleu cheese sauce, hasselback potatoes and haricot verts:
  1. 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
  2. Put pork chops between 2 chopping boards and hit it with a frying pan so it gets flattened to 1/2 cm thick
  3. Mix spices add some to the mix of breadcrumbs and nacho chips rest to flour
  4. Mix 50 ml ´milk and egg
  5. Toss chopps in flavoured flour.
  6. Then in egg and milk mix
  7. Finally cover with bread crumb mix
  8. Fry in frying pan till golden brown, you can also give them colour and then place on oven tray and finish in oven
  9. Steam the haricots
  10. 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)
  11. 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

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