Schnitzel With Noodles

By Lily | Last modified on Dec 9, 2025

Featured in: Main Dishes

Schnitzel with noodles is the ultimate comfort food that brings a taste of cozy home dinners right to your table. Imagine a thin, crispy pork cutlet cooked to golden perfection paired with tender mini penne pasta all coated in a luscious buttery Parmesan sauce. Every bite sings warmth and familiarity, perfect for satisfying hunger on a chilly evening.

This dish captures the charm that was immortalized by The Sound of Music but takes it a step further with its crispy panko crust and silky pasta. It’s quick to prepare, making it an ideal weeknight dinner for busy families who still crave classic flavors made from scratch.

Why You’ll Love This Recipe

Quick and easy to prepare with simple pantry ingredients.
The pork schnitzel stays juicy with a perfect golden, crunchy crust.
Buttery Parmesan noodles complement the schnitzel with rich, comforting flavor.
Customizable with fresh herbs and lemon for a fresh, bright finish.

Ingredients

Boneless pork chops: Four thinly sliced, tender pork chops perfect for pounding super thin to achieve a delicate schnitzel.
Garlic salt: Adds savory and aromatic seasoning to the pork, enhancing natural flavors.
Garlic powder: Provides a subtle hint of garlic that deepens the pork’s seasoning without overpowering.
Seasoned salt: A balanced blend of spices for enriched taste and complexity on the schnitzel.
Eggs: Two large eggs combined with milk help the breadcrumbs adhere tightly to the pork cutlets.
Milk: Adds moisture to the egg mixture, ensuring an even coating on the pork before breading.
Panko breadcrumbs: Two cups of light, crispy Japanese breadcrumbs for a crunchy, golden crust.
Butter: Used in the skillet to add richness and help create the perfect crispy crust on the schnitzel and in noodles for flavor and silkiness.
Olive oil: Mixed with butter for frying to raise the smoke point and assist in even browning.
Mini penne pasta: Twelve ounces of tender, bite-sized tubes that hold sauce wonderfully for easy eating.
Grated Parmesan cheese: Half a cup adds a nutty, salty depth and creamy texture to the noodles.
Salt & pepper: Essential for seasoning the noodles to bring out their natural flavor and balance the richness.

Instructions

Prepare the Pork Cutlets: Start by placing each boneless pork chop between two sheets of parchment paper to avoid mess. Then, pound the pork evenly with a meat mallet until it becomes extremely thin, almost like paper. This step is crucial for tender schnitzel and quick, even cooking. After pounding, season both sides generously with garlic salt, garlic powder, and seasoned salt to infuse flavor throughout.
Set Up Breading Station: In one bowl, whisk together eggs and milk to create a smooth, sticky coating for the breadcrumbs. In a separate shallow dish, place the panko breadcrumbs. Dip each pork cutlet first in the egg mixture, ensuring it’s fully coated, then press it firmly into the panko breadcrumbs. This double coating ensures a crunchier, more flavorful crust once fried.
Pan Fry the Schnitzel: Heat a combination of butter and olive oil in a large skillet over medium heat. The blend of fats helps achieve a deep golden color and crispiness without burning. Carefully add the breaded pork cutlets and cook for about 2–3 minutes per side, until both sides are evenly golden and crunchy. Remove the schnitzel and place on a wire rack or paper towels to drain any excess oil.
Cook and Prepare the Noodles: Cook mini penne pasta according to the package instructions until al dente. Drain and return pasta to the warm pot immediately to prevent sticking. Stir in butter and grated Parmesan cheese while the noodles are still hot to create a glossy, buttery sauce that clings to each piece. Season with salt and pepper to taste, adjusting as needed.
Plate and Serve: Serve the buttery Parmesan noodles on plates as a base and top each serving with a crispy pork schnitzel. Garnish with a squeeze of lemon juice, fresh parsley, or additional Parmesan if desired to brighten and enhance the dish’s natural flavors. Serve immediately to enjoy the textural contrast at its best.

You Must Know

Pounding the pork thin is essential for a tender schnitzel and quick cooking time.
Use a mix of butter and olive oil for frying to prevent burning while maintaining rich flavor.
Serve schnitzel right away to keep the crust crisp and noodles smooth and buttery.

Storage Tips

Store leftover schnitzel and noodles separately in airtight containers in the refrigerator for up to 2 days. Reheat the schnitzel in an oven or air fryer to maintain crispness and warm noodles gently on the stove or microwave with a splash of water or butter.

Serving Suggestions

Pair schnitzel with a light green salad or steamed vegetables for a balanced meal. A simple cucumber salad or roasted asparagus complements the richness of the dish beautifully. For a bright finish, garnish with fresh lemon wedges and chopped parsley.

Professional Tips

Using panko breadcrumbs results in a lighter, crunchier crust compared to traditional breadcrumbs.
Let the breaded cutlets rest briefly before frying to help the coating adhere better during cooking.
Be cautious of the heat to avoid burning the butter while frying; adjust accordingly.

FAQs

Can I use chicken instead of pork for schnitzel?: Yes, boneless chicken breasts can be pounded thin and prepared the same way for a delicious chicken schnitzel variant.
What can I substitute for panko breadcrumbs?: Regular breadcrumbs can be used but will result in a denser crust. Crushing cornflakes or crackers can also provide a crunchy alternative.
How do I keep the schnitzel crispy after frying?: Drain schnitzel on a wire rack instead of paper towels to avoid sogginess and serve immediately when possible.
Can I prepare schnitzel ahead of time?: Pound and bread the pork ahead but fry just before serving to maintain crispness and freshness.
What type of cheese works best for the noodles?: Parmigiano-Reggiano or grated Parmesan adds a nutty, savory flavor, but Pecorino Romano can also be used for a sharper taste.