Recipe by Darlene10
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.
Top Review by ratwoman
We really enjoyed these. They were flavorful and filling. Have never had schnitzel so don't know how true to form these are. They were easier to make than I thought (I tend to shy away from recipes with very many steps). I was surprised that the chicken was not the least bit dry (I am very good at overcooking chicken!). I will serve these again but not often because of the fat content. Thanks for posting this!
- 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 See How It's Made
- Preheat oven to 250°.
- Cook noodles according to package directions, adding peas during last 3 minutes of cooking time; drain.
- Lightly beat eggs with milk.
- Place flour in bowl.
- In separate bowl combine breadcrumbs, mustard, salt and 1 tsp.
- lemon pepper.
- Sprinkle 1/2 tsp.
- lemon pepper over chicken.
- Lightly coat each cutlet with flour, dip into egg mixture, then coat with breadcrumb mixture.
- In nonstick skillet heat 1/3 cup oil over high heat.
- Add chicken, in batches; cook, turning once, until browned and cooked through, 2-3 minutes per side, adding more oil, if necessary.
- Transfer to oven-proof plate; cover with foil.
- Keep warm in oven.
- Toss noodles with butter, parsley and remaining lemon pepper.
- Serve chicken and noodles with sliced lemon, if desired.