Introduction: Can a Crispy, Comforting Pork Dish with Cheesy Potatoes Be Ready in Just 40 Minutes?
Craving a hearty, family-friendly meal that’s quick and satisfying? Pork Schnitzel with Cheesy Potatoes pairs crispy, breaded pork cutlets with creamy, garlic-and-herb mashed potatoes topped with peas. Rated 4.7/5 from 3 reviews, this easy recipe yields 4 servings, perfect for a weeknight dinner or a fun cooking project with kids. Ready to whip up this classic comfort dish? Let’s dive in!
Overview: Why Pork Schnitzel with Cheesy Potatoes Shines
Pork Schnitzel with Cheesy Potatoes is loved for its crispy texture, rich flavors, and kid-friendly preparation. Here’s what makes it special:
- Time Requirement: 20 minutes active prep and cooking, 40 minutes total (including potato microwaving).
- Difficulty Level: Easy—requires microwaving, breading, frying, and mashing, suitable for all skill levels, including kids with supervision.
- Why It’s Special: The crunchy saltine-crusted pork cutlets pair perfectly with creamy, cheesy potatoes and vibrant peas, creating a balanced, comforting meal. Rated 4.7/5 by 3 reviewers, it serves 4, ideal for family dinners or casual gatherings.
Perfect with lemon wedges, a green salad, or a festive side like sautéed Swiss chard for a complete meal.
Essential Ingredients
Pork Schnitzel with Cheesy Potatoes uses simple, pantry-friendly ingredients for a flavorful result. Here’s what you’ll need for 4 servings:
Pork Schnitzel
- 1 sleeve saltine crackers (about 40): Creates a crispy coating.
- ½ teaspoon paprika: Adds smoky warmth.
- Freshly ground pepper: Seasons to taste.
- 1 tablespoon extra-virgin olive oil, plus more for frying: For peas and frying pork.
- 4 pork scallopini or cutlets (about 1 ½ pounds): Thin, tender protein.
- Kosher salt: Seasons to taste.
- 2 large eggs, lightly beaten: Binds the coating.
Cheesy Potatoes and Peas
- 4 small russet potatoes: Creamy base for mashing.
- 1 ½ cups frozen peas: Adds sweet, vibrant topping.
- 1 5-ounce package garlic-and-herb cheese spread (such as Boursin): Brings rich, creamy flavor.
Serving
- Lemon wedges: Adds bright, tangy contrast.
Why These Ingredients Matter
- Pork Scallopini: Thin cutlets cook quickly and stay tender.
- Saltine Crackers: Provide a unique, crispy coating for the schnitzel.
- Garlic-and-Herb Cheese: Elevates potatoes with creamy, savory flavor.
- Peas: Add a pop of color and sweetness to balance richness.
Substitutions and Variations
- Saltine Crackers: Swap with panko, breadcrumbs, or crushed cornflakes.
- Paprika: Use smoked paprika or ¼ teaspoon chili powder.
- Olive Oil: Replace with vegetable oil or avocado oil for frying.
- Pork Scallopini: Use thin chicken cutlets, turkey cutlets, or pounded tofu for vegetarian.
- Eggs: Omit and use ¼ cup milk or water for coating (less adhesion).
- Russet Potatoes: Swap with Yukon Gold or red potatoes.
- Frozen Peas: Use fresh peas (cook 1-2 minutes longer) or green beans.
- Garlic-and-Herb Cheese: Replace with cream cheese plus ½ teaspoon garlic powder or ½ cup shredded cheddar.
- Lemon Wedges: Swap with lime wedges or a splash of vinegar.
- Gluten-Free: Use gluten-free crackers or breadcrumbs; confirm cheese spread is gluten-free.
- Flavor Variations:
- Spicy Schnitzel: Add ¼ teaspoon cayenne to the cracker crumbs.
- Herb-Infused Schnitzel: Mix 1 teaspoon dried thyme into the crumbs.
- Vegetarian Schnitzel: Use 1 ½ pounds pounded eggplant or tofu cutlets.
- Cheesy Peas: Toss peas with ¼ cup grated parmesan.
- Mustard-Glazed Schnitzel: Brush pork with 1 tablespoon Dijon mustard before breading.
Step-by-Step Instructions
Making Pork Schnitzel with Cheesy Potatoes is a quick, kid-friendly process that yields a comforting dish. Let’s get cooking!
Step 1: Gather and Prep
- Gather all ingredients: 4 russet potatoes, 1 sleeve saltine crackers, ½ teaspoon paprika, pepper, olive oil, 4 pork scallopini, kosher salt, 2 eggs, 1 ½ cups frozen peas, 5-ounce garlic-and-herb cheese, lemon wedges.
- If not using pre-cut scallopini, slice pork tenderloin into ½-inch-thick pieces, place between plastic wrap, and pound with a skillet to thin.
Tip: Prep ingredients in advance for quick assembly; involve kids in pounding pork (with supervision) for fun.
Step 2: Cook Potatoes
- Pierce 4 small russet potatoes with a fork; microwave until tender, 12-15 minutes.
- Let cool for 5 minutes.
Tip: Check potatoes with a fork for doneness; microwaving saves time over boiling.
Step 3: Prepare Coating
- Pulse 1 sleeve saltine crackers in a food processor until finely ground.
- Transfer to a shallow dish; season with ½ teaspoon paprika and a few grinds of pepper.
Tip: Ensure crumbs are fine for even coating; a blender works if no food processor is available.
Step 4: Cook Pork Schnitzel
- Heat ¾ inch olive oil in a large skillet over medium-high heat.
- Season 4 pork scallopini with kosher salt and pepper.
- Dip each cutlet in 2 lightly beaten eggs, letting excess drip off, then dredge in cracker crumbs, pressing to adhere.
- Working in batches, fry pork until golden and crisp, 3-4 minutes per side (145°F/63°C internal temperature).
- Drain on a rack; season with a pinch of salt.
Tip: Maintain oil temperature to avoid greasy schnitzel; fry in batches to prevent overcrowding.
Step 5: Cook Peas
- Place 1 ½ cups frozen peas in a microwave-safe bowl with 2 tablespoons water.
- Cover with plastic wrap; microwave until warmed through, about 2 minutes.
- Drain, toss with 1 tablespoon olive oil, and season with salt and pepper.
Tip: Ensure peas are drained well to avoid excess moisture; toss gently to coat.
Step 6: Assemble Potatoes and Serve
- Split potatoes lengthwise; mash flesh with a fork.
- Divide 5-ounce garlic-and-herb cheese among potatoes; mash to melt slightly.
- Top each potato with peas (about ⅓ cup per serving).
- Serve 1 pork schnitzel per plate with 1 cheesy potato and lemon wedges.
Tip: Mash cheese into warm potatoes for creamy texture; serve immediately for warmth.
Assembly: Building the Perfect Pork Schnitzel with Cheesy Potatoes
Making Pork Schnitzel with Cheesy Potatoes is all about creating a crispy, comforting dish. Here’s how to make it shine:
- Schnitzel: Crispy, golden pork cutlets with a smoky paprika crust.
- Potatoes: Creamy, cheesy mashed potatoes with a garlic-and-herb kick.
- Peas: Vibrant, sweet topping for balance.
- Presentation: Hearty and colorful, served with schnitzel alongside stuffed potatoes and lemon wedges.
Presentation Tips
- Plate schnitzel with a cheesy potato split open, topped with peas, and a lemon wedge on the side.
- Pair with a green salad, sautéed Swiss chard, or a festive side like carrot-ginger soup.
- Garnish with parsley or a sprinkle of paprika for flair.
Storage and Make-Ahead Tips
Pork Schnitzel with Cheesy Potatoes is great for leftovers and meal prep.
- Storage:
- Store schnitzel, potatoes, and peas separately in airtight containers in the refrigerator for up to 3 days.
- Freeze schnitzel for up to 2 months; potatoes may lose texture, so freeze separately if needed.
- Make-Ahead:
- Prep cracker crumbs and season pork up to 1 day ahead; refrigerate separately.
- Microwave potatoes up to 1 day ahead; reheat before mashing.
- Reheating: Reheat schnitzel in a 350°F oven for 8-10 minutes to maintain crispness or skillet over medium heat. Reheat potatoes and peas in the microwave, covered, 1-2 minutes.
- Tip: Store garnishes (lemon wedges) separately; add fresh after reheating.
Recipe Variations
Pork Schnitzel with Cheesy Potatoes is versatile and easy to customize. Here are some fun twists:
- Spicy Schnitzel: Add ½ teaspoon cayenne to the cracker crumbs.
- Gluten-Free: Use gluten-free crackers or breadcrumbs; confirm cheese spread is gluten-free.
- Vegetarian Schnitzel: Replace pork with 1 ½ pounds pounded eggplant or tofu cutlets.
- Cheesy Peas: Mix ¼ cup shredded cheddar into the peas.
- Herb-Infused Potatoes: Add 1 tablespoon chopped fresh chives to the potatoes.
Nutrition Information (Per Serving, Based on 4 Servings)
- Calories: Approximately 500-600 kcal (varies with portion size and oil used).
- Protein: High, from pork and cheese.
- Fat: Moderate to high, from oil, cheese, and pork.
- Carbs: Moderate, from potatoes and crackers.
- Note: For precise nutrition, calculate based on specific ingredients and portion sizes.
Conclusion: Savor the Crispy, Comforting Bliss!
Pork Schnitzel with Cheesy Potatoes is the ultimate family-friendly meal, blending crispy pork cutlets with creamy, garlicky potatoes and vibrant peas for a quick, satisfying dish. Rated 4.7/5 by 3 reviewers, it’s perfect for weeknight dinners, kid-friendly cooking, or cozy gatherings. So, fire up your skillet, mash those potatoes, and enjoy a taste of comfort. We’d love to hear how your dish turns out—share your creations in the comments or on social media!
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Pork Schnitzel with Cheesy Potatoes
Description
Craving a hearty, family-friendly meal that’s quick and satisfying? Pork Schnitzel with Cheesy Potatoes pairs crispy, breaded pork cutlets with creamy, garlic-and-herb mashed potatoes topped with peas.
Ingredients
Pork Schnitzel with Cheesy Potatoes uses simple, pantry-friendly ingredients for a flavorful result. Here’s what you’ll need for 4 servings:
Pork Schnitzel
- 1 sleeve saltine crackers (about 40): Creates a crispy coating.
- ½ teaspoon paprika: Adds smoky warmth.
- Freshly ground pepper: Seasons to taste.
- 1 tablespoon extra-virgin olive oil, plus more for frying: For peas and frying pork.
- 4 pork scallopini or cutlets (about 1 ½ pounds): Thin, tender protein.
- Kosher salt: Seasons to taste.
- 2 large eggs, lightly beaten: Binds the coating.
Cheesy Potatoes and Peas
- 4 small russet potatoes: Creamy base for mashing.
- 1 ½ cups frozen peas: Adds sweet, vibrant topping.
- 1 5-ounce package garlic-and-herb cheese spread (such as Boursin): Brings rich, creamy flavor.
Serving
- Lemon wedges: Adds bright, tangy contrast.
Why These Ingredients Matter
- Pork Scallopini: Thin cutlets cook quickly and stay tender.
- Saltine Crackers: Provide a unique, crispy coating for the schnitzel.
- Garlic-and-Herb Cheese: Elevates potatoes with creamy, savory flavor.
- Peas: Add a pop of color and sweetness to balance richness.
Substitutions and Variations
- Saltine Crackers: Swap with panko, breadcrumbs, or crushed cornflakes.
- Paprika: Use smoked paprika or ¼ teaspoon chili powder.
- Olive Oil: Replace with vegetable oil or avocado oil for frying.
- Pork Scallopini: Use thin chicken cutlets, turkey cutlets, or pounded tofu for vegetarian.
- Eggs: Omit and use ¼ cup milk or water for coating (less adhesion).
- Russet Potatoes: Swap with Yukon Gold or red potatoes.
- Frozen Peas: Use fresh peas (cook 1-2 minutes longer) or green beans.
- Garlic-and-Herb Cheese: Replace with cream cheese plus ½ teaspoon garlic powder or ½ cup shredded cheddar.
- Lemon Wedges: Swap with lime wedges or a splash of vinegar.
- Gluten-Free: Use gluten-free crackers or breadcrumbs; confirm cheese spread is gluten-free.
- Flavor Variations:
- Spicy Schnitzel: Add ¼ teaspoon cayenne to the cracker crumbs.
- Herb-Infused Schnitzel: Mix 1 teaspoon dried thyme into the crumbs.
- Vegetarian Schnitzel: Use 1 ½ pounds pounded eggplant or tofu cutlets.
- Cheesy Peas: Toss peas with ¼ cup grated parmesan.
- Mustard-Glazed Schnitzel: Brush pork with 1 tablespoon Dijon mustard before breading
Instructions
Step 1: Gather and Prep
- Gather all ingredients: 4 russet potatoes, 1 sleeve saltine crackers, ½ teaspoon paprika, pepper, olive oil, 4 pork scallopini, kosher salt, 2 eggs, 1 ½ cups frozen peas, 5-ounce garlic-and-herb cheese, lemon wedges.
- If not using pre-cut scallopini, slice pork tenderloin into ½-inch-thick pieces, place between plastic wrap, and pound with a skillet to thin.
Tip: Prep ingredients in advance for quick assembly; involve kids in pounding pork (with supervision) for fun.
Step 2: Cook Potatoes
- Pierce 4 small russet potatoes with a fork; microwave until tender, 12-15 minutes.
- Let cool for 5 minutes.
Tip: Check potatoes with a fork for doneness; microwaving saves time over boiling.
Step 3: Prepare Coating
- Pulse 1 sleeve saltine crackers in a food processor until finely ground.
- Transfer to a shallow dish; season with ½ teaspoon paprika and a few grinds of pepper.
Tip: Ensure crumbs are fine for even coating; a blender works if no food processor is available.
Step 4: Cook Pork Schnitzel
- Heat ¾ inch olive oil in a large skillet over medium-high heat.
- Season 4 pork scallopini with kosher salt and pepper.
- Dip each cutlet in 2 lightly beaten eggs, letting excess drip off, then dredge in cracker crumbs, pressing to adhere.
- Working in batches, fry pork until golden and crisp, 3-4 minutes per side (145°F/63°C internal temperature).
- Drain on a rack; season with a pinch of salt.
Tip: Maintain oil temperature to avoid greasy schnitzel; fry in batches to prevent overcrowding.
Step 5: Cook Peas
- Place 1 ½ cups frozen peas in a microwave-safe bowl with 2 tablespoons water.
- Cover with plastic wrap; microwave until warmed through, about 2 minutes.
- Drain, toss with 1 tablespoon olive oil, and season with salt and pepper.
Tip: Ensure peas are drained well to avoid excess moisture; toss gently to coat.
Step 6: Assemble Potatoes and Serve
- Split potatoes lengthwise; mash flesh with a fork.
- Divide 5-ounce garlic-and-herb cheese among potatoes; mash to melt slightly.
- Top each potato with peas (about ⅓ cup per serving).
- Serve 1 pork schnitzel per plate with 1 cheesy potato and lemon wedges.
Tip: Mash cheese into warm potatoes for creamy texture; serve immediately for warmth.
FAQs
1. Why is my schnitzel soggy?
Excess egg or insufficient oil heat can cause this; let egg drip off and ensure oil is hot (350°F).
2. Can I use pork chops?
Yes, pound thin to ½-inch thickness; cooking time remains similar.
3. Is this recipe gluten-free?
Use gluten-free crackers or breadcrumbs; confirm cheese spread is gluten-free.
4. Why are my potatoes dry?
Over-microwaving or insufficient cheese can cause this; add a splash of milk when mashing.
5. Can I make this in advance?
Prep crumbs and pork ahead; cook schnitzel and potatoes fresh for best texture.
6. What are the health benefits of this dish?
Pork provides protein; potatoes offer carbs and potassium; peas add fiber and vitamins (C, K); high in fat, pair with a green side for balance.