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.

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.

Author: Grace
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.

Find it online: https://www.eatswithsoul.com/pork-schnitzel/