Easiest Way to Make Speedy Pork Schnitzels with Bleu cheese sauce, hasselback potatoes and haricot verts - Free download

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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. You can cook pork schnitzels with bleu cheese sauce, hasselback potatoes and haricot verts using 19 ingredients and 11 steps. Here is how you achieve it.

The ingredients needed to make Pork Schnitzels with Bleu cheese sauce, hasselback potatoes and haricot verts:

1. You need 6 pieces of pork loin chops (ca 175g each).
2. Provide 30 of potatoes, peeled.
3. Provide 30 slices of cheddar or other tasty cheese.
4. You need 200 g of haricot vert.
5. Use 1 cup of breadcrumbs.
6. Prepare 1 cup of nacho chips, blended to same texture as breadcrumbs.
7. Prepare 150 gram of blue cheese.
8. Provide 1 of lemon, juice.
9. Prepare 3 tablespoons of butter.
10. Provide 2 tablespoons of flour.
11. Prepare 2 tablespoon of paprika powder.
12. You need 2 tablespoon of onion powder.
13. Get 1 tablespoon of garlic powder.
14. Provide 1 tablespoon of white pepper powder.
15. Use 1 teaspoon of chili powder.
16. Get 2 deciliter of flour.
17. Use 1 tablespoon of salt.
18. You need 1 of egg.
19. Take 250 ml of 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.

Hasselback Potatoes on WN Network delivers the latest Videos and Editable pages for News Gyulai prepared Apple Butter Pork Tenderloin served with Hasselback potatoes and haricot verts, while The entree will be seared New York strip steak with blue cheese Hasselback potatoes, creamy leek. Remove the schnitzels from the pan and set aside to drain on kitchen paper. Cook the remaining escalopes, adding more oil as necessary. Season with salt then add the parsley and cook for a further five minutes. Serve the schnitzel with a spoonful of the sauce and vegetables of your choice.

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