Are you ready to make the crispiest, most flavorful, and most satisfying pan-fried pork cutlet of your life? A classic comfort food dinner that is fun, easy, and completely irresistible? This incredible Pork Schnitzel recipe has a brilliant, old-fashioned secret for the ultimate crunchy crust: saltine crackers! Paired with a simple, fluffy, and cheesy baked potato, this is a weeknight meal that tastes like a special occasion.
This isn’t just another pork chop recipe; it’s your guide to a new family favorite. We’ll show you the simple secrets to a perfectly juicy and tender pork cutlet, and how to create a shatteringly crisp, golden-brown crust without a deep fryer. This is the kind of satisfying, nostalgic meal that brings everyone to the table with a smile.
Table of Contents
Table of Contents
Recipe Overview: The Ultimate Crispy Pork Cutlet
What makes this Pork Schnitzel recipe so spectacularly delicious is its unique and wonderfully crunchy crust. Instead of standard breadcrumbs, this recipe uses finely crushed saltine crackers, which fry up to be unbelievably crispy, golden-brown, and perfectly seasoned. The pork itself is a thin cutlet that cooks in minutes, guaranteeing a juicy, tender result. Served alongside a quick and cheesy baked potato topped with peas, this is a complete, well-rounded, and comforting meal that is ready in about 30 minutes.
| Metric | Time / Level |
| Total Time | 35 minutes |
| Active Prep Time | 20 minutes |
| Difficulty Level | Easy |
| Servings | 4 |
The Essential Ingredients for This Comfort Food Classic
This recipe uses a handful of simple, high-impact ingredients to create its signature crispy texture and savory flavor.
- The Pork Schnitzel:
- Pork Scallopini/Cutlets: The key to a quick-cooking and tender result is to use thin pork cutlets, often labeled as scallopini. These are simply pork loin chops that have been pounded to a thin, even thickness (about 1/4- to 1/2-inch thick).
- The Saltine Cracker Breading: This is the game-changing secret to the ultimate crunch! The unique, flaky, and salty nature of saltine crackers creates a crust that is unbelievably crispy and perfectly seasoned when it’s pan-fried.
- The Cheesy Potatoes: A simple, satisfying, and super-fast side dish.
- Russet Potatoes: A classic, starchy baking potato is the perfect choice. Cooking them in the microwave is a brilliant shortcut that makes them perfectly fluffy and tender in minutes.
- Garlic-and-Herb Cheese Spread: Using a flavorful, soft cheese spread (like Boursin®) is a fantastic, all-in-one flavor hack. It melts beautifully into the hot potato, instantly creating a rich, creamy, and herbaceous cheese sauce without any extra work.
Step-by-Step to the Perfect Pork Schnitzel Dinner
This delicious meal comes together in just a few simple stages.
Step 1: Cook the Potatoes and Prepare the Breading
Step 1: First, scrub your 4 small Russet potatoes, pat them dry, and pierce them a few times with a fork. Place them in the microwave and cook on high for 12 to 15 minutes, flipping them halfway through, until they are completely fork-tender. Let them cool for about 5 minutes.
Step 2: While the potatoes are cooking, prepare your breading station. In a food processor, pulse the 1 sleeve of saltine crackers until they are finely ground. Transfer the cracker crumbs to a shallow dish (a pie plate works perfectly). Season the crumbs with the 1/2 teaspoon of paprika and a few grinds of fresh black pepper.
Step 3: In a separate shallow dish, lightly beat the 2 large eggs.
Part 2: Bread and Pan-Fry the Pork Schnitzel
Step 1: Pat your 4 thin pork cutlets completely dry with a paper towel and season them on both sides with kosher salt and pepper.
Step 2: Working with one piece of pork at a time, first dip the cutlet into the beaten eggs, making sure it is completely coated on all sides and letting any excess drip off.
Step 3: Immediately place the egg-coated cutlet into the dish with the cracker crumbs. Use your hands to press the crumbs firmly onto all sides of the pork.
Step 4: Heat about 3/4 inch of olive or vegetable oil in a large skillet over medium-high heat.
Step 5: Working in batches to avoid overcrowding the pan, carefully add the breaded pork to the hot skillet. Fry for 3 to 4 minutes per side, until the crust is a beautiful, deep golden brown and crispy, and the pork is cooked through.
Step 6: Transfer the hot, crispy pork schnitzel to a wire rack to drain and season immediately with a little more salt. Add more oil to the skillet as necessary for the subsequent batches.
Part 3: Assemble the Cheesy Potatoes and Serve
Step 1: While the pork is frying, prepare your simple side dishes. Put the 1 1/2 cups of frozen peas in a microwave-safe bowl with 2 tablespoons of water. Cover the bowl with plastic wrap and microwave for about 2 minutes, until the peas are warmed through. Drain the peas and toss them with the 1 tablespoon of extra-virgin olive oil and a pinch of salt and pepper.
Step 2: Carefully split your warm, cooked potatoes lengthwise. Use a fork to mash the fluffy flesh inside the skins.
Step 3: Divide the 5-ounce package of garlic-and-herb cheese spread among the 4 potatoes, placing it directly on top of the hot, mashed flesh. Use your fork to mash the cheese into the potato until it has melted slightly and is creamy.
To serve, place a hot, crispy pork schnitzel on each plate alongside one of the cheesy potatoes. Top the potatoes with the prepared peas and serve immediately with fresh lemon wedges on the side for squeezing over the pork.
The Best Crispy & Easy Pork Schnitzel
A quick and easy meal featuring pan-fried pork schnitzel served with cheesy potatoes and peas. This recipe uses several time-saving shortcuts, including cooking the potatoes in the microwave and using crushed saltine crackers for a crispy, unique crust on the pork. Thin pork cutlets are coated in egg and the cracker crumbs, then pan-fried until golden. The hot microwaved potatoes are mashed with a garlic-and-herb cheese spread and topped with peas, all served alongside the crispy pork.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Pan-Frying, Microwaving
- Cuisine: American
Ingredients
- 4 small russet potatoes
- 1 sleeve saltine crackers (about 40)
- 1/2 teaspoon paprika
- Freshly ground pepper
- 1 tablespoon extra-virgin olive oil, plus more for frying
- 4 pork scallopini or cutlets (about 1 1/2 pounds)
- Kosher salt
- 2 large eggs, lightly beaten
- 1 1/2 cups frozen peas
- 1 (5-ounce) package garlic-and-herb cheese spread (such as Boursin)
- Lemon wedges, for serving
Instructions
- Pierce the potatoes a few times with a fork. Microwave them for 12 to 15 minutes, until tender. Let them cool for 5 minutes.
- While the potatoes cook, pulse the saltine crackers in a food processor until finely ground. Transfer the crumbs to a shallow dish and season with the paprika and a few grinds of pepper.
- Heat about 3/4 inch of olive oil in a large skillet over medium-high heat.
- Season the pork cutlets with salt and pepper. Dip each cutlet into the beaten eggs, letting the excess drip off, then dredge it in the seasoned cracker crumbs.
- Working in batches, add the pork to the hot skillet and fry for 3 to 4 minutes per side, until golden brown and crisp. Drain the cooked pork on a wire rack and season with salt.
- While the pork is frying, put the peas in a microwave-safe bowl with 2 tablespoons of water. Cover with plastic wrap and microwave for 2 minutes, until warmed through. Drain the peas and toss them with 1 tablespoon of olive oil, salt, and pepper.
- Split the cooked potatoes lengthwise. Mash the flesh inside the skins with a fork. Divide the garlic-and-herb cheese spread among the potatoes and mash it in to melt it slightly.
- Top the cheesy mashed potatoes with the seasoned peas.
- Serve the potatoes and peas with the pork schnitzel and lemon wedges on the side.
Notes
- This is a very quick weeknight meal, using the microwave to cook both the potatoes and the peas, which saves a significant amount of time.
- Using crushed saltine crackers for the breading provides a salty, crispy crust that is different from traditional breadcrumbs.
- Cooking the pork in batches is important to maintain the oil temperature and ensure the schnitzel gets a crispy, not soggy, crust.
Storage and Make-Ahead Tips
- Make-Ahead: You can get a head start on this recipe by cooking your potatoes and preparing the cracker crumb mixture ahead of time. Store the crumbs in an airtight container at room temperature.
- Storage: Store any leftover cooked schnitzel and potatoes in an airtight container in the refrigerator for up to 4 days.
- Reheating: The absolute best way to reheat the pork schnitzel and bring back its original crispiness is in an air fryer at 375°F (190°C) for just 3-4 minutes. You can also place it on a baking sheet in a hot 400°F (200°C) oven for about 5-8 minutes.
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Creative Recipe Variations
- Use a Different Protein: This same delicious, crispy saltine cracker breading is absolutely fantastic with thinly pounded chicken breasts or turkey cutlets.
- Add a Spicy Kick: For a delicious, spicy version, you can add 1/2 teaspoon of cayenne pepper or a pinch of red pepper flakes to your cracker crumb mixture before you bread the pork.
- “Loaded” Cheesy Potatoes: For an even more decadent side dish, you can top your finished cheesy potatoes with some crispy, crumbled bacon and some fresh, sliced scallions or chives along with the peas.
Enjoy This Ultimate Comfort Food Meal!
You’ve just created a truly special dish that is a perfect harmony of wholesome, classic ingredients and delicious, satisfying flavors. These crispy Pork Schnitzels are a testament to the power of a simple, from-scratch meal to bring comfort and joy. It’s a rewarding and deeply satisfying recipe that is sure to become a new family favorite.
We hope you enjoy every last, perfect, and delicious bite!
If you enjoyed making this recipe, please leave a comment below or share it with a friend who loves a good, easy, and comforting meal!
Frequently Asked Questions (FAQs)
Q1: What is the difference between a schnitzel and a regular fried pork chop?
A schnitzel is a classic German and Austrian dish that specifically refers to a piece of meat that has been pounded very thin, then breaded and fried. A standard fried pork chop is typically a much thicker cut of meat. The thinness of a schnitzel is what allows it to cook very quickly and develop a super-crispy crust without the meat inside becoming dry.
Q2: Can I use a different kind of cracker or breading for the crust?
Yes! While the salty, flaky crunch of a saltine cracker is a unique and delicious classic, you could also use an equal amount of finely crushed Ritz® crackers, cornflakes, or classic panko breadcrumbs.
Q3: Can I bake these pork schnitzels in the oven or an air fryer instead of pan-frying them?
Yes, for a lighter, less-mess version, you can bake or air fry these cutlets. To bake, preheat your oven to 425°F (218°C). Place the breaded cutlets on a wire rack set inside a baking sheet and spray the tops with olive oil cooking spray. Bake for about 15-20 minutes, flipping them halfway through, until they are golden brown and crispy. To air fry, place them in a single layer in your air fryer basket and cook at 400°F (200°C) for about 10-12 minutes, flipping halfway through.
Q4: Do I have to serve this with a lemon wedge?
It is highly, highly recommended! Serving a crispy, fried cutlet like a schnitzel with a fresh lemon wedge is a classic and essential part of the dish. A bright, acidic squeeze of fresh lemon juice at the very end perfectly cuts through the richness of the fried crust and brightens up all the savory flavors.
Q5: What is the best way to make my own pork scallopini or cutlets?
It’s very easy! Simply take a regular, thick, boneless pork loin chop. You can either slice it in half horizontally to create two thin cutlets, or you can place the whole chop between two pieces of plastic wrap and use a meat mallet or a heavy rolling pin to gently pound it to an even, 1/4- to 1/2-inch thickness.