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:
- Pierce potatoes with a fork and then microwave for 12 to 15 minutes until tender. Let cool for 5 minutes.
- 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.
- Add eggs to shallow bowl.
- Add enough olive oil to a large skillet to be 3/4 inch deep. Heat over medium high heat.
- Season pork with salt and pepper. Dredge in eggs and then cracker crumbs.
- Fry pork until golden on each side. Drain on a wire rack and then season with salt.
- Cook peas in microwave or saucepan. Drain, if needed, and toss with a little olive oil, salt, and pepper.
- 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.
- Serve with pork and lemon wedges.
Recipe slightly adapted from Food Network Magazine