Pork Schnitzel with Cheesy Potatoes

What you need:

• 4 small russet potatoes
• 1 sleeve saltine crackers
• 1/2 tsp. paprika
• Freshly ground pepper
• 1 Tbsp. extra virgin olive oil, plus some for frying
• 4 thin sliced pork chops
• Salt
• 2 large eggs, lightly beaten
• 1 1/2 cups frozen peas
• 1 container garlic and herbs cream cheese spread
• Shredded cheddar cheese
• Lemon wedges

Directions:

1. Pierce potatoes with a fork and then microwave for 12 to 15 minutes until tender. Let cool for 5 minutes.
2. Meanwhile, in a food processor, pulse crackers until finely ground. Then move to a shallow dish or plate and mix with paprika and ground pepper.
3. Add eggs to shallow bowl.
4. Add enough olive oil to a large skillet to be 3/4 inch deep. Heat over medium high heat.
5. Season pork with salt and pepper. Dredge in eggs and then cracker crumbs.
6. Fry pork until golden on each side. Drain on a wire rack and then season with salt.
7. Cook peas in microwave or saucepan. Drain, if needed, and toss with a little olive oil, salt, and pepper.
8. Halve potatoes lengthwise all the way or part of the way. Mash with a fork and then add a little garlic and herb cream cheese spread and cheddar cheese. Let melt slightly and top with peas.
9. Serve with pork and lemon wedges.

Recipe slightly adapted from Food Network Magazine