Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, pork schnitzels with bleu cheese sauce, hasselback potatoes and haricot verts. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
Check Out Hasselback Potato on eBay. Fill Your Cart With Color Today! Schnitzel or şniţel is a popular main course in restaurants, fast food places, and homes across Romania.
Pork Schnitzels with Bleu cheese sauce, hasselback potatoes and haricot verts is one of the most well liked of current trending foods on earth. It’s enjoyed by millions every day. It is simple, it is fast, it tastes yummy. Pork Schnitzels with Bleu cheese sauce, hasselback potatoes and haricot verts is something that I’ve loved my whole life. They’re nice and they look fantastic.
To begin with this recipe, we must first prepare a few components. You can cook pork schnitzels with bleu cheese sauce, hasselback potatoes and haricot verts using 19 ingredients and 11 steps. Here is how you can achieve that.
The ingredients needed to make Pork Schnitzels with Bleu cheese sauce, hasselback potatoes and haricot verts:
- Get 6 pieces pork loin chops (ca 175g each)
- Prepare 30 potatoes, peeled
- Get 30 slices cheddar or other tasty cheese
- Take 200 g haricot vert
- Prepare 1 cup breadcrumbs
- Make ready 1 cup nacho chips, blended to same texture as breadcrumbs
- Prepare 150 gram blue cheese
- Get 1 lemon, juice
- Take 3 tablespoons butter
- Get 2 tablespoons flour
- Get 2 tablespoon paprika powder
- Prepare 2 tablespoon onion powder
- Get 1 tablespoon garlic powder
- Make ready 1 tablespoon white pepper powder
- Make ready 1 teaspoon chili powder
- Make ready 2 deciliter flour
- Prepare 1 tablespoon salt
- Make ready 1 egg
- Take 250 ml milk (save 50 for mixing with egg)
Line a cutting board with plastic wrap, place cutlets in a single layer on cutting board and cover with plastic wrap (this prevents splatter). Dip the chops in the flour, the egg, and the breadcrumbs, coating both sides and all edges at each stage. Repeat layers twice; top with remaining bread crumbs. In a small bowl, combine cream, Gorgonzola and salt.
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
Reduce the heat to low, and scrape up any brown bits in the bottom of the pan. These pork schnitzel with creamy mushroom sauce cook in mere minutes and taste pretty sensational. Remove them from the oven and carefully insert the cheddar cheese slices into each cut in the potato. After finding it, I ran to the store and grabbed three center cut boneless pork chops. I pounded each chop very thin and cut each one in half to make six smaller schnitzel.
So that’s going to wrap this up with this exceptional food pork schnitzels with bleu cheese sauce, hasselback potatoes and haricot verts recipe. Thanks so much for reading. I’m confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
