Schnitzel with Apple, Celery, Onion Salad and Blue Cheese

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1 1/2 pounds boneless pork loin chops (4 or 5) or pork tenderloin, thinly sliced on bias OR use boneless, skinless chicken breast cutlets or thinly sliced beef top round or salted and drained eggplant steaks for vegetarian version

Salt and pepper 

1 1/2 cups flour 

4 eggs 

2 tablespoons Dijon mustard 

1 cup plain breadcrumbs

1 cup panko breadcrumbs

2 lemons, 1 zested and juiced and 1 cut into wedges

1 tablespoon dry/ground sage

1 tablespoon dry/ground thyme

1 tablespoon dry/ground parsley

About 1/2 teaspoon freshly grated nutmeg 

Safflower frying oil or other innocuous cooking oil (about 1 cup) 

6 to 7 cups coarsely chopped greens, such as gem, romaine and escarole combined 

2 ribs celery with leafy tops, thinly sliced on bias

1 apple (Honeycrisp), quartered and thinly sliced

1/2 red or Vidalia onion, very thinly sliced

8 ounces smoked blue cheese, crumbled, or crumbled aged goat cheese for eggplant preparation 

EVOO, about 3 tablespoons