FOOD
Chicken Schnitzel With Egg Noodles
The classic Austrian dish gets an upgrade with a creamy pesto sauce and scrumptious egg noodles.
FOOD
Chicken Schnitzel With Egg Noodles
The classic Austrian dish gets an upgrade with a creamy pesto sauce and scrumptious egg noodles.
Ingredients
Chicken Schnitzel
- 8 boneless skinless chicken breast cutlets, pounded to about 1/4-inch thick
- 1 tablespoon garlic powder
- 2 teaspoons kosher salt, divided
- 1/2 cup all-purpose flour
- 3 large eggs, beaten
- 1 cup fine breadcrumbs
- 1 cup canola or vegetable oil, divided
Sweet Pea Pesto Noodles
- 1 pound extra-wide egg noodles
- 2 tablespoons unsalted butter, melted
- 1 1/2 cup frozen peas, thawed, divided
- 2 tablespoons chopped chives
- 2 tablespoons torn basil leaves
- 1 clove garlic, peeled
- 1 teaspoon lemon zest
- 1 teaspoon freshly squeezed lemon juice
- Kosher salt and freshly ground black pepper to taste
- 1/4 cup extra-virgin olive oil
- Lemon wedges and chopped parsley, for garnish
Steps
Chicken Schnitzel
- Cook the schnitzel: Season the pounded chicken breasts evenly with garlic powder and 1/2 teaspoon of salt.
- Place the flour, eggs and breadcrumbs in 3 separate shallow dishes, and season each dish with 1/2 teaspoon of salt.
- Coat the chicken in the flour, shaking off any excess, followed by the egg and then breadcrumbs.
- Preheat a large, rimmed skillet with 1/2 cup vegetable oil over medium heat.
- Using tongs, carefully place 2 of the breaded chicken pieces into the pan and fry until golden-brown, 3 to 4 minutes per side.
- Remove the cooked schnitzel to a large rimmed baking sheet fitted with a cooling rack, and repeat with the remaining oil and 2 remaining breaded chicken pieces.
- Keep the chicken warm in a low 200 degree F oven until ready to serve.
Sweet Pea Pesto Noodles
- Assemble the pasta: Cook the egg noodles according to the package directions. Drain, transfer to a large bowl, toss with melted butter and set aside.
- In a food processor fitted with the blade attachment, add 1 cup of peas, the chives, basil, garlic, lemon zest and juice, salt and pepper. Pulse everything together until finely chopped.
- While the food processor is running, slowly stream in olive oil and blend until everything is incorporated into a smooth pesto.
- In a large bowl, toss the mixture with the warm noodles and remaining peas.
- Serve immediately with the schnitzel, lemon wedges and chopped parsley.