- 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
For the 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
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.
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.
This article and recipe adapted from this site