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

Steps

1. Schnitzel:
2. Preheat the oven to 200 degrees.
3. 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.