Have a blast tonight with this classic Austrian dish. This dish couldn’t get so much better with a creamy pesto sauce and scrumptious egg noodles. Tasty!
Ingredients
Chicken Schnitzel:
8 boneless skinless chicken breast cutlets, pounded to about 1/4” thick
1 tbsp garlic powder
2 tsp kosher salt, divided
1/2 c all-purpose flour
3 large eggs, beaten
1 c fine breadcrumbs
1 c canola or vegetable oil, divided
Sweet Pea Pesto Noodles:
1 lb extra-wide egg noodles
2 tbsp unsalted butter, melted
1 1/2 c frozen peas, thawed, divided
2 tbsp chopped chives
2 tbsp torn basil leaves
1 clove garlic, peeled
1 tsp lemon zest
1 tsp freshly squeezed lemon juice
Kosher salt and freshly ground black pepper to taste
1/4 c extra-virgin olive oil
Lemon wedges and chopped parsley, for garnish
How to make Chicken Schnitzel With Egg Noodles
Chicken Schnitzel:
Step 1: Evenly season the pounded chicken breasts with garlic powder and half a tsp salt.
Step 2: In 3 separate shallow bowls, place the flour, eggs, and breadcrumbs.
Step 3: Coat the chicken first in flour. Shake off the excess and dip in egg, then in breadcrumbs.
Step 4: Over medium heat, preheat a large, rimmed skillet with half a cup of vegetable oil.
Step 5: Once the oil is hot, carefully add 2 breaded chicken pieces to the skillet using tongs. Fry for about 3 to 4 minutes on both sides until golden brown.
Step 6: To a large rimmed baking sheet fitted with a cooling rack, transfer the cooked schnitzel.
Step 7: Do the same process with the rest of the oil and chicken pieces.
Step 8: Place the chicken in a 200 degree F oven to keep them warm until ready to serve.
Sweet Pea Pesto Noodles:
Step 1: Prepare the egg noodle. Cook following the package directions. Once done, drain and move to a large bowl. Add melted butter, toss, and set aside.
Step 2: Add a cup of peas, chives, basil, garlic, lemon zest and juice, salt, and pepper in a food processor fitted with the blade attachment. Process until finely chopped.
Step 3: Gradually add the olive oil to the food processor while it is running until combined into a smooth pesto.
Step 4: Add the pesto, warm noodles, and the rest of the peas in a large bowl. Toss to coat.
Step 5: Serve quickly. Garnish with schnitzel, lemon wedges, and chopped parsley. Enjoy!
Ingredients
- Chicken Schnitzel:
- 8 boneless skinless chicken breast cutlets, pounded to about 1/4” thick
- 1 tbsp garlic powder
- 2 tsp kosher salt, divided
- 1/2 c all-purpose flour
- 3 large eggs, beaten
- 1 c fine breadcrumbs
- 1 c canola or vegetable oil, divided
- Sweet Pea Pesto Noodles:
- 1 lb extra-wide egg noodles
- 2 tbsp unsalted butter, melted
- 1 1/2 c frozen peas, thawed, divided
- 2 tbsp chopped chives
- 2 tbsp torn basil leaves
- 1 clove garlic, peeled
- 1 tsp lemon zest
- 1 tsp freshly squeezed lemon juice
- Kosher salt and freshly ground black pepper to taste
- 1/4 c extra-virgin olive oil
- Lemon wedges and chopped parsley, for garnish
Instructions
Chicken Schnitzel:
Step 1: Evenly season the pounded chicken breasts with garlic powder and half a tsp salt.
Step 2: In 3 separate shallow bowls, place the flour, eggs, and breadcrumbs.
Step 3: Coat the chicken first in flour. Shake off the excess and dip in egg, then in breadcrumbs.
Step 4: Over medium heat, preheat a large, rimmed skillet with half a cup of vegetable oil.
Step 5: Once the oil is hot, carefully add 2 breaded chicken pieces to the skillet using tongs. Fry for about 3 to 4 minutes on both sides until golden brown.
Step 6: To a large rimmed baking sheet fitted with a cooling rack, transfer the cooked schnitzel.
Step 7: Do the same process with the rest of the oil and chicken pieces.
Step 8: Place the chicken in a 200 degree F oven to keep them warm until ready to serve.
Sweet Pea Pesto Noodles:
Step 1: Prepare the egg noodle. Cook following the package directions. Once done, drain and move to a large bowl. Add melted butter, toss, and set aside.
Step 2: Add a cup of peas, chives, basil, garlic, lemon zest and juice, salt, and pepper in a food processor fitted with the blade attachment. Process until finely chopped.
Step 3: Gradually add the olive oil to the food processor while it is running until combined into a smooth pesto.
Step 4: Add the pesto, warm noodles, and the rest of the peas in a large bowl. Toss to coat.
Step 5: Serve quickly. Garnish with schnitzel, lemon wedges, and chopped parsley. Enjoy!
