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