Pork schnitzel with baked potatoes

Ingredients:

• 4 pork escalopes or chops (about 700 g)
• 4 small Russet Burbank potatoes
• 1 pack of saltine crackers (about 40 pieces)
• 0.5 tsp paprika
• 1 tbsp olive oil + extra for frying
• 2 large eggs, lightly beaten
• 1.5 cups frozen green peas
• 1 package (150 g) of cream cheese with garlic and herbs
• Lemon wedges for serving

Preparation:

1. Prick the potatoes several times with a fork. Microwave until tender, 12-15 minutes; let cool for 5 minutes. Meanwhile, finely chop the crackers in a food processor. Transfer to a shallow dish and season with paprika and a little ground pepper.
2. In a large skillet over medium-high heat, heat a 2-cm layer of olive oil. Season the pork with salt and pepper. Dip each piece of meat in the beaten eggs, let it drip off, then roll it in crushed crackers. Sear the meat in the skillet, a few at a time, until golden brown, about 3-4 minutes per side. Transfer the cooked schnitzels to a wire rack to drain off excess fat and season with salt.
3. Place the peas in a microwave-safe bowl and add 2 tablespoons of water. Cover with plastic wrap and microwave for 2 minutes. Drain and toss the peas with olive oil; season with salt and pepper.
4. Make slits in the potatoes lengthwise. Fluff the flesh with a fork, spread the cream cheese on each potato, and mash until softened, then top with green peas. Serve. baked potatoes with pork and lemon wedges.