Pork Schnitzel with Cheesy Potatoes

Teach kids how to make cutlets: Put 1/2-inch-thick slices pork tenderloin between pieces of plastic wrap and pound with a skillet.
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  • Level: Easy
  • Total: 40 min
  • Prep: 20 min
  • Cook: 20 min
  • Yield: 4 servings
  • Nutrition Info
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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) 

1 5-ounce package garlic-and-herb cheese spread (such as Boursin)

Lemon wedges, for serving


  1. Pierce the potatoes a few times with a fork. Microwave until tender, 12 to 15 minutes; let cool 5 minutes. Meanwhile, pulse the crackers in a food processor until finely ground. Transfer to a shallow dish and season with the paprika and a few grinds of pepper.
  2. Heat 3/4 inch olive oil in a large skillet over medium-high heat. Season the pork with salt and pepper. Dip each cutlet in the beaten eggs, letting the excess drip off, then dredge in the cracker crumbs. Working in batches, add the pork to the skillet and fry until golden and crisp, 3 to 4 minutes per side. Drain on a rack; season with salt.
  3. Put the peas in a microwave-safe bowl with 2 tablespoons water. Cover with plastic wrap; microwave until warmed through, 2 minutes. Drain and toss with the olive oil; season with salt and pepper.
  4. Split the potatoes lengthwise. Mash the flesh with a fork; divide the cheese among the potatoes and mash to melt the cheese slightly, then top with the peas. Serve with the pork and lemon wedges.
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