Chicken Schnitzel With Egg Noodles
Description
Your family will thank you for making this classic Austrian dish with a little twist. It comes with a creamy pesto sauce and peas and is served along with buttery egg noodles. It's a simple, comforting meal that goes together quickly.
Ingredients
Schnitzel:
8 boneless skinless chicken breast cutlets, pounded to about 1/4-inch thick
1 T. garlic powder
2 t. kosher salt, divided
1/2 c. all-purpose flour
3 large eggs, beaten
1 c. fine breadcrumbs
1 c. canola or vegetable oil, divided
Noodles:
1 lb. extra-wide egg noodles
2 T. unsalted butter, melted
1 1/2 c. frozen peas, thawed, divided
2 T. chopped chives
2 T. torn basil leaves
1 clove garlic, peeled
1 t. lemon zest
1 t. freshly squeezed lemon juice
Kosher salt
freshly ground black pepper, to taste
1/4 c. extra-virgin olive oil
lemon wedges and chopped parsley, for garnish
Directions
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Schnitzel:
Preheat the oven to 200 degrees.
Season the pounded chicken breasts evenly with garlic powder and 1/2 t. salt. Place the flour, eggs and breadcrumbs in 3 separate shallow dishes; season each dish with 1/2 t. salt.
Coat chicken first in the flour, shaking off any excess, followed by the egg and then breadcrumbs.
Preheat a large, rimmed skillet with 1/2 c. vegetable oil over medium heat. Using tongs, carefully place 2 breaded chicken pieces into the pan; fry until golden-brown, 3 - 4 minutes per side. Remove to a large rimmed baking sheet fitted with a cooling rack; repeat with the remaining oil and 2 remaining breaded chicken pieces. Keep the chicken warm the oven until ready to serve.
Pasta assembly:
Cook the egg noodles according to the package directions; drain; transfer to a large bowl; toss with melted butter; cover to keep warm; set aside.
In a food processor fitted with the blade attachment, add 1 cu. peas, chives, basil, garlic, lemon zest and juice, salt and pepper; pulse until finely chopped. While the food processor is running, slowly stream in olive oil; blend until incorporated into a smooth pesto.
In a large bowl, toss the pesto mixture with the warm noodles and remaining peas.
Serve immediately with the schnitzel, garnished with lemon wedges and chopped parsley.
4-6 servings.