Heat oven to 275 degrees F. Place a wire rack over a foil-lined baking sheet.
Working on a gel board and using a short round mallet, pound the pork in slow even strokes into thin cutlets, about 1/8 inch thick. If the chops are 3/4 to 1 inch, butterfly them open horizontally, almost halving the chops, then pound evenly with mallet. Season meat with salt and pepper
In shallow dishes, arrange a breading station leading to the stove: flour, eggs whisked with Dijon mustard, breadcrumbs and panko seasoned with lemon zest, dry herbs and nutmeg.
Heat a large frying pan over medium to medium-high heat with about 1/8 inch oil.
Place the lettuces in a bowl. Add the celery, apple and onion with most of the blue cheese.
Coat 2 cutlets at a time: flour, shake off excess, eggs, breadcrumbs. Brown the cutlets 2 to 3 minutes on the first side, 2 minutes on second; transfer to the baking sheet and place in the oven. Repeat.
Dress the salad when ready to serve cutlets with lemon juice, EVOO, salt and pepper. Platter the schnitzel, top with salad and remaining blue cheese and serve with lemon wedges.