Chicken Schnitzel with Noodles

“A very quick and delicious meal that, and this is a bonus, looks attractive as well. I'm sure this is a recipe that can be adapted in many ways. It came from a Woman's Day magazine. My prep time is merely guess work. I guess I should have timed myself.”
READY IN:
1hr
SERVES:
6
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Preheat oven to 250°.
  2. Cook noodles according to package directions, adding peas during last 3 minutes of cooking time; drain.
  3. Lightly beat eggs with milk.
  4. Place flour in bowl.
  5. In separate bowl combine breadcrumbs, mustard, salt and 1 tsp.
  6. lemon pepper.
  7. Sprinkle 1/2 tsp.
  8. lemon pepper over chicken.
  9. Lightly coat each cutlet with flour, dip into egg mixture, then coat with breadcrumb mixture.
  10. In nonstick skillet heat 1/3 cup oil over high heat.
  11. Add chicken, in batches; cook, turning once, until browned and cooked through, 2-3 minutes per side, adding more oil, if necessary.
  12. Transfer to oven-proof plate; cover with foil.
  13. Keep warm in oven.
  14. Toss noodles with butter, parsley and remaining lemon pepper.
  15. Serve chicken and noodles with sliced lemon, if desired.

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