Schnitzel With Noodles
Crispy pan-fried pork schnitzel served with tender mini penne in a buttery Parmesan sauce. This comforting, quick dish is perfect for cozy dinners and easy weeknight meals.
Equipment
- 2 bowls
- 1 meat mallet
- 1 large skillet
- 1 pot
- 1 strainer
Ingredients
- 4 boneless pork chops
- Garlic salt to taste
- Garlic powder to taste
- Seasoned salt to taste
- 2 eggs
- 2 tablespoons milk
- 2 cups panko breadcrumbs
- Butter and olive oil for frying
- 12 oz mini penne pasta
- 3 tablespoons butter
- ½ cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Place each pork chop between parchment sheets and pound thin with a meat mallet until nearly paper-thin.
- Season both sides of the pork chops with garlic salt, garlic powder, and seasoned salt.
- Whisk eggs and milk in one bowl, and place panko breadcrumbs in another.
- Dip each pork chop into the egg mixture, then coat thoroughly with panko, pressing to adhere.
- Heat butter and olive oil in a large skillet over medium heat.
- Fry the breaded pork chops until golden and crispy, approximately 2–3 minutes per side.
- Drain the cooked schnitzel on a rack or paper towels to remove excess oil.
- Cook mini penne pasta according to package directions, then drain and return to the pot.
- Add butter, Parmesan, salt, and pepper to the drained pasta, stirring until it is glossy and evenly coated.
- Serve schnitzel atop a bed of Parmesan butter noodles immediately.
Notes
- For extra flavor, add a squeeze of lemon or sprinkle fresh parsley before serving.
- Leftover schnitzel can be reheated in a skillet for best crispiness.
- Mini penne can be substituted with any small pasta shape.