Schnitzel With Noodles
Schnitzel With Noodles
This easy, comforting Schnitzel with Noodles is a golden, crispy pan-fried pork cutlet served over tender mini penne tossed in a buttery Parmesan sauce.
It’s simple, hearty, and feels like the kind of dinner you’d make on a cozy night at home.
If you’ve ever watched The Sound of Music, you know the charm behind “schnitzel with noodles.” But the real dish is even better than the song—crispy, buttery, and so satisfying.
This version uses boneless pork chops pounded super thin, seasoned simply, and coated in crunchy panko breadcrumbs for that perfect golden crust. It cooks fast, stays juicy, and pairs beautifully with a bowl of buttery Parmesan mini penne.
One of the things I love most about schnitzel is how fast it comes together. Once the pork is pounded thin, it fries in just a couple of minutes per side, making this dish perfect for busy nights.
The combination of butter and olive oil gives the schnitzel beautiful color and flavor while keeping the coating crisp.
The noodles are just as important: soft mini penne tossed in melted butter and Parmesan, creating a silky, simple sauce. It’s classic comfort food — familiar, warm, and so easy to customize.
Add a squeeze of lemon, a sprinkle of parsley, or an extra dusting of Parmesan to make the flavors pop even more.
Ingredients
For the Schnitzel
- 4 boneless pork chops
- Garlic salt
- Garlic powder
- Seasoned salt
- 2 eggs
- 2 tablespoons milk
- 2 cups panko breadcrumbs
- Butter and olive oil (for frying)
For the Noodles
- 12 oz mini penne pasta
- 3 tablespoons butter
- ½ cup grated Parmesan
- Salt & pepper to taste
Instructions
1. Prepare the Pork
Place each pork chop between two sheets of parchment.
Pound with a meat mallet until extremely thin — almost paper-thin.
Season both sides with garlic salt, garlic powder, and seasoned salt.
2. Set Up the Breading Station
In one bowl, whisk eggs and milk.
In another bowl, add panko breadcrumbs.
Dip each pork cutlet in the egg mixture, then coat heavily in panko, pressing to make the crumbs stick.
3. Pan Fry
Heat a mixture of butter and olive oil in a large skillet over medium heat.
Add the breaded pork cutlets and fry until deep golden and crispy on both sides, about 2–3 minutes per side.
Remove and place on a rack or paper towels.
4. Make the Noodles
Cook mini penne according to package instructions.
Drain and return to the pot.
Add butter, Parmesan, salt, and pepper.
Stir until glossy and coated.
5. Serve
Place a pile of Parmesan butter noodles on each plate and top with a crispy schnitzel.
Serve immediately.
Serving Size
Serves 4.
Jennie’s Thoughts
This dish always brings me so much comfort. There’s something about that crunchy schnitzel paired with buttery noodles that feels like the definition of a perfect weeknight dinner.
I love how the panko gives the pork such a beautiful, crisp coating, and the noodles soak up just enough butter and Parmesan to make every bite rich and delicious. It’s simple, homey, and one of those meals that just makes you feel good.
This is one of those dinners that feels special without being complicated. It’s cozy, comforting, and guaranteed to be a family favorite.
