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.
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INGREDIENTS
Nutrition- 1(16 ounce) package wide egg noodles
- 3⁄4cup frozen peas
- 2
- 1⁄4cup milk
- 1⁄2cup flour
- 3⁄4cup plain breadcrumbs
- 2teaspoons mustard powder
- 3⁄4teaspoon salt
- 2
- 1 1⁄2
- 1⁄3 - 1⁄2cup oil, preferably canola
- 2tablespoons chopped fresh parsley
- 1
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DIRECTIONS
- 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.
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