Chicken Schnitzel With Noodles Recipe

Crafting the perfect Chicken Schnitzel with Noodles melds technique with passion. This refined recipe balances flavors and textures, featuring a pop of fresh peas for vibrancy.

Discover the secrets that elevate this classic dish to a delightful culinary experience, where every bite is a harmony of comfort and sophistication.

Chicken Schnitzel with Noodles

Alright, folks, let’s dive into some serious comfort food territory. I’m talking about making a Chicken Schnitzel with Noodles that’s so good, everyone will be begging for more. First things first, crank up your oven to 250 degrees Fahrenheit. This little trick is my secret to keeping those schnitzels warm and toasty while we work on the rest.

Now, get a pot of water boiling and toss in some egg noodles. Throw in some peas during the last minutes of cooking for that pop of color and a touch of freshness. Trust me, it makes all the difference.

While those noodles are doing their thing, let’s get our chicken ready for the spotlight. Set up your little assembly line: one bowl with flour, another with milk and eggs all whisked together, and a final one with breadcrumbs that you’ve zhuzhed up with your favorite seasonings. Now, take each chicken cutlet on a little journey through each station, then off to the skillet they go. You’ll see them turn that perfect shade of golden and crispy in no time.

And there you have it, a no-fuss, seriously satisfying meal that hits the spot every single time.

Ingredients You’ll Need (+ Possible Substitutes)

Alright, let’s dive into the kitchen adventure of making a cozy Chicken Schnitzel with Noodles. Here’s the grocery list you’ll need to tackle, but don’t worry, I’ve got some swap ideas up my sleeve too.

• Pasta: Grab a 16-ounce pack of wide egg noodles or pappardelle. If you’re dodging gluten, rice noodles are your best pal here.
• Peas: You’ll need 3/4 cup of frozen peas. If you happen to have fresh ones lounging in your fridge, they’re perfect too.
• Breading & Seasoning: Crack open two eggs and mix with 1/4 cup milk for the egg wash; scoop up 1/2 cup flour, throw in 3/4 cup breadcrumbs (panko if you’re after some serious crunch), sprinkle in 2 teaspoons mustard powder, 3/4 teaspoon salt, and 2 teaspoons lemon pepper, split. If mustard powder is playing hide and seek, just sneak in some dry yellow mustard mixed with flour.
• Chicken: Get your hands on 1 1/2 pounds of chicken breasts and slice them into 8 skinny cutlets. If chicken’s not your thing, turkey breasts will gladly step in.
• Cooking Fats & Garnishes: You’ll need between 1/3 and 1/2 cup oil for frying those beauties, 1/3 cup melted butter (or margarine if that’s more your jam) for the noodles, sprinkle with 2 tablespoons fresh parsley, and don’t forget a lemon, sliced up for that zingy final touch.

There you have it, folks. Raid your kitchen, or hit the store, and let’s get cooking!

How To Make It

Alright, let’s dive into making some mouth-watering Chicken Schnitzel with Noodles, shall we?

First things first, get those egg noodles boiling and chuck in some peas when you’re about three minutes from the finish line. Now, while that’s bubbling away, grab three bowls.

In one, beat together some milk and eggs. In another, toss in some flour. And in the last one, shake together breadcrumbs, mustard, a pinch of salt, and a sprinkle of lemon pepper for some zing.

Next up, let’s get those chicken cutlets ready for their makeover. Sprinkle a little lemon pepper on them for some extra flavor. Then, it’s time for a little dip and dance – first into the flour, then a swim in the egg wash, and finally, they get all dressed up in the breadcrumb mix.

Now, heat up some oil in your skillet and get those schnitzels cooking. You’re aiming for golden perfection. Once they’re looking good, pop them in the oven to keep warm.

Last but not least, toss those noodles with a bit of butter, some parsley for freshness, and another hit of lemon pepper. Time to plate up! Scoop some noodles onto your plate, lay that crispy schnitzel on top, and finish it off with a wedge of fresh lemon on the side. And there you have it, a simple yet totally scrumptious meal!

Tips For Success

After you’re done with the cooking part, there are a couple of tricks to nail that Chicken Schnitzel with Noodles every single time. Trust me, focusing on these small things really changes the game. Here’s what you gotta keep in mind:

• Watch that oil: Before you toss in the chicken, make sure the oil is hot but not just any kind of hot – it’s gotta be just right. If it’s too cold, your schnitzel is going to soak up all that oil and turn into a soggy mess.
• Give them space: Don’t throw all your schnitzels in at once. If you crowd them, they’ll cool down the oil and cook unevenly. Fry them a few at a time to keep everything crispy and cooked just right.
• Keep them cozy: Once they’re done, pop the cooked schnitzels in the oven to keep them warm. This little trick keeps them crispy until it’s time to dig in.

Just keep these pointers in mind, and you’ll be dishing out that perfect Chicken Schnitzel with Noodles like a pro!

Serving Suggestions

When you serve up this yummy Chicken Schnitzel with Noodles, don’t stop there! Throw in some extras to make it even more awesome. I always go for a simple green salad, just a bit of olive oil and lemon juice on it. It’s like a freshness bomb that cuts through the schnitzel’s yumminess.

And hey, why not add a little plop of lemon-herb mayo on the side? It’s creamy, it’s tangy, and it makes everything taste better. Sprinkle some chopped parsley over the noodles too – it’s like a sprinkle of magic that adds color and a fresh kick.

Oh, and if you’re all about that citrus life, pop a few lemon wedges on the plate. It’s not just about making the dish look good (though it does look pretty amazing), it’s about getting all those flavors and textures to dance together perfectly.

Storing, Freezing & Reheating

Stashing, chilling, and warming up your Chicken Schnitzel with Noodles is super easy if you stick to some basic tricks. Let me share some insider tips to keep your leftovers tasty and fuss-free.

• Storing: First things first, let the schnitzel and noodles cool down. Then, pop them into their own snug containers and into the fridge they go. They’re good to hang out there for up to three days.
• Freezing: For the schnitzel, give each piece its own little wrap-up session and tuck them into a freezer bag. The noodles? They get their own chilly bin. Both can chillax in the freezer for a couple of months.
• Reheating: If they’ve been in the deep freeze, let them thaw out in the fridge overnight. When it’s time to bring the schnitzel back to life, an oven at 375°F will get it nice and crispy. As for the noodles, a quick zap in the microwave with a dash of water keeps them from turning into a dry mess.

There you have it, no rocket science, just easy peasy steps to keep your Chicken Schnitzel with Noodles ready for round two (or three).