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Best Advice to Cooking Yummy Pork Schnitzels with Bleu cheese sauce, hasselback potatoes and haricot verts

Wishing to eat Pork Schnitzels with Bleu cheese sauce, hasselback potatoes and haricot verts a best restaurant's, but for a few reasons are not able to go to restaurants. This site is going to guide you with helpful procedures on preparing a Pork Schnitzels with Bleu cheese sauce, hasselback potatoes and haricot verts like a famous chef made.

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

We hope you got benefit 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 need 19 ingredients and 11 steps. Here is how you achieve it.

To cook an unforgettable Pork Schnitzels with Bleu cheese sauce, hasselback potatoes and haricot verts, here are the materials needed:

  1. Take 6 pieces of pork loin chops (ca 175g each).
  2. You need 30 of potatoes, peeled.
  3. Use 30 slices of cheddar or other tasty cheese.
  4. Use 200 g of haricot vert.
  5. Prepare 1 cup of breadcrumbs.
  6. Take 1 cup of nacho chips, blended to same texture as breadcrumbs.
  7. Provide 150 gram of blue cheese.
  8. Get 1 of lemon, juice.
  9. Get 3 tablespoons of butter.
  10. Take 2 tablespoons of flour.
  11. Get 2 tablespoon of paprika powder.
  12. Prepare 2 tablespoon of onion powder.
  13. Prepare 1 tablespoon of garlic powder.
  14. Use 1 tablespoon of white pepper powder.
  15. You need 1 teaspoon of chili powder.
  16. Provide 2 deciliter of flour.
  17. You need 1 tablespoon of salt.
  18. Get 1 of egg.
  19. You need 250 ml of milk (save 50 for mixing with egg).

After readying the materials, now you are ready to make your tasty Pork Schnitzels with Bleu cheese sauce, hasselback potatoes and haricot verts by following the guidances below:

  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.

Pour the cream over the top and dot with butter. Remove from the oven and serve hot. Tip: You can prepare the schnitzel the evening before and keep in the fridge until the next day. Repeat layers twice; top with remaining bread crumbs. In a small bowl, combine cream, Gorgonzola and salt.

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

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