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

Scale

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

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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.