Best Schnitzel With Apple Celery Onion Salad And Blue Cheese Recipes

Apple and Blue Cheese Salad image

Provided by Galley Wench

Categories < 15 Mins

Time 10m

Yield 2-3 serving(s)

Number Of Ingredients 14

1 head romaine lettuce
1 granny smith apple, diced (or similar)
1/4 cup green onion, sliced
1/2 cup crumbled blue cheese
1/2 cup sliced almonds
1/4 cup craisins (dried cranberries)
2 tablespoons olive oil or 2 vegetable oil
1/4 cup mayonnaise
1 tablespoon fresh lime juice or 1 tablespoon lemon juice
1 tablespoon red wine vinegar
1/4 cup sour cream or 1/4 cup plain yogurt
2 -4 ounces blue cheese, crumbled into small pieces
1/4 teaspoon salt (to taste)
1 dash louisiana hot sauce (to taste) or 1 dash ground cayenne pepper (to taste)

Steps:

DRESSING:.
(See Recipe #175543).
In a small mixing bowl, beat together the oil and mayonnaise until completely blended.
Add the lime juice and beat some more.
Add vinegar and beat again.
Stir in sour cream, blue cheese, salt and hot sauce.
Serve over your favorite salad.
Will keep in the refrigerator for several weeks.
SALAD:.
In a large salad bowl mix together the lettuce, apples, onions and craisins.
Toss with salad dressing.
Serve on chilled plates, topped with almonds and blue cheese crumbles.

Pork Schnitzel Sandwiches With Chunky Apple and Onion Chutney image

Provided by ElizabethKnicely

Time 45m

Yield 4 sandwiches, 4 serving(s)

Number Of Ingredients 24

2 tablespoons butter
1 sweet onion, finely chopped
5 apples, such as Fuji, Honey Crisp, peeled and chopped
1 stick cinnamon
2 fresh bay leaves
salt, to taste
pepper, to taste
freshly grated nutmeg, to taste
1 teaspoon sugar
1 teaspoon lemon juice
1 fluid ounce calvados or 1 fluid ounce apple brandy
1 1/2 lbs boneless pork loin chops, 1/4-inch thick, slightly pounded or 1 1/2 lbs chicken breasts, cutlets
salt, to taste
pepper, to taste
flour, for dredging
3 large eggs
1/4 cup half-and-half cream or 1/4 cup milk
2 cups breadcrumbs
freshly grated nutmeg, to taste
handful parsley, finely chopped
vegetable oil, for frying
lemon wedge
4 ciabatta rolls
1 cup extra sharp white cheddar cheese

Steps:

Melt butter in saucepan over medium to medium-high heat and add onions and apples, cinnamon, bay, salt, pepper, a light sprinkle of nutmeg, sugar and lemon juice. Cook to sauce-like consistency stirring occasionally 20-25 minutes, douse with liquor.
Season pork (or chicken) with salt and pepper and coat with flour, egg beaten with milk and breadcrumbs seasoned with nutmeg and parsley. Shallow fry the cutlets in a thin layer of vegetable oil until crispy and golden. Squeeze lemon juice over top of cutlets just before you're ready to build the sandwiches.
Lightly toast the rolls under a broiler then divide the cutlets over the top of the toasted roll. Spoon some apple-onion mixture over the top of the cutlets then top with shredded cheese and broil until cheese is melted.
Serve with Oil and Vinegar Slaw Salad.

Nutrition Facts : Calories 848.6, Fat 35.5, SaturatedFat 16.8, Cholesterol 304, Sodium 765.9, Carbohydrate 75.3, Fiber 8.4, Sugar 29.6, Protein 57