Chicken Schnitzel with Noodles |
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Prep Time: 40 Minutes Cook Time: 20 Minutes |
Ready In: 60 Minutes Servings: 8 |
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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. Ingredients:
1 (16 ounce) package wide egg noodles |
3/4 cup frozen peas |
2 eggs |
1/4 cup milk |
1/2 cup flour |
3/4 cup plain breadcrumbs |
2 teaspoons mustard powder |
3/4 teaspoon salt |
2 teaspoons lemon pepper, divided |
1 1/2 lbs chicken breasts, in 8 thin-sliced cutlets |
1/3-1/2 cup oil, preferably canola |
1/3 cup butter or 1/3 cup margarine |
2 tablespoons chopped fresh parsley |
1 lemon, sliced optional |
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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