Cooking the Blues: Blue Cheese Crusted Schnitzel

fried german meat
A quick thank you to all the new subscribers and Facebook fans - hope you enjoy today's delectable excursion into fried Viennese food!

I had so much blue cheese leftover from the club sandwiches, but had no idea what to do with it. Sure, I could've just taken the soft brick of cheese and just shoved it in my mouth, but I like to pretend I'm classier than that.  Then I remembered I promised my girlfriend I'd make her favorite food this week - wiener schnitzel (don't tell Austria or Germany I called it that - over there, if you call it wiener schnitzel it has to be made of veal. By law. Punishable by death.)

(Not really. To the second part. The law thing is real.)

Anyway, since straight up schnitzel can be kind of boring to make, I thought I'd incorporate blue cheese into the fried crust, and mix the standard bread crumb coating with cornstarch to give it that fantastic fried crunch I love oh-so-much.

As you can see below, we used the rest of the blue cheese on our salad.
salad, radish, carrot, lettuce, blue cheese dressing
Chopped spinach, radishes, carrots and cucumbers hand-schmeared with creamy blue cheese.

Blue Cheese Crusted Schnitzel Ingredients:

2 pork chops, beaten within 1/8" of their life
2 cups bread crumbs
2 tbs smoked paprika (once again, I use Victoria Gourmet)
2 tbs unsalted butter, melted
Creamy (not crumbled) blue cheese to taste (I used Boar's Head)
Olive oil for frying

1. In a medium bowl, mix the bread crumbs, paprika, and corn starch thoroughly
2. Add a generous amount of blue cheese to the mixture and work it in with your hands - save some for the topping!
3. Trim the fat off the chops, and cut slits into the sides of the pork to prevent curling - you don't have to go crazy, just a couple on each side
4. Throw the chops into the bread crumb mixture and coat thoroughly
5. Drizzle the melted butter over the chops, then stick in the fridge and let sit for 20-30 minutes to marinade the chicken and let the mixture set firmly on the meat
fried, crispy, schnitzel
6. Heat about a 1/2" of oil in a deep skillet until it bubbles when flicked with water
7. Using a pair of tongs, add the coated meat to the oil
8. Part of the key to a good pan fry is sprinkling more of the coating to the pan while cooking - sprinkle a couple table spoons of the remaining mixture over the meat and into the oil
fried schnitzel recipe
9.  Flipping occasionally, cook until both sides of browned
10. Drain on a paper towel, and quickly add a dollop of blue cheese to the top of the schnitzel

So gluttonous. So heavy. So Germanic.  So good!

Questions? Additions? Comment below, or email


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