Chicken Schnitzel with Noodles
I’ve included some videos I found relevant and helpful. 😍
Chicken schnitzel with noodles is a tasty meal you can make at home. This Austrian dish pairs crispy breaded chicken with buttery egg noodles and peas. You can whip up this comfort food in under an hour for a filling dinner the whole family will love.
The recipe uses simple ingredients like chicken breasts, breadcrumbs, and egg noodles. The chicken is pounded thin, coated in seasoned breadcrumbs, and fried until golden. Serve it over noodles tossed with butter and herbs for a complete meal. Give this chicken schnitzel with noodles a try for an easy weeknight dinner!
Exact Ingredients List
Here’s what you’ll need to make this tasty chicken schnitzel with noodles:
For the noodles:
- 1 package (16 oz) wide egg noodles or pappardelle pasta
- 3/4 cup frozen peas
- 1/3 cup melted butter or margarine
- 2 tablespoons chopped fresh parsley
For the chicken:
- 1 1/2 pounds chicken breasts, sliced into 8 thin cutlets
- 1/2 cup vegetable oil, for frying
For the breading:
- 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
For garnish:
- 1 lemon, sliced
Make sure you have all these ingredients ready before you start cooking. This will make the process smoother and more fun!
Instructions
Preheat your oven to 250°F. This will keep your schnitzel warm as you cook.
Cook the egg noodles until they’re al dente. Add frozen peas in the last 3 minutes. Drain and set aside.
Mix eggs and milk in one bowl. Put flour in another. In a third bowl, combine breadcrumbs, mustard powder, salt, and 1 teaspoon lemon pepper.
Season chicken cutlets with 1/2 teaspoon lemon pepper. Coat each cutlet in flour, then egg mix, then breadcrumbs.
Heat oil in a large skillet. Fry chicken for 2-3 minutes per side until golden. Work in batches if needed.
Keep cooked schnitzel warm in the oven while you finish frying.
Toss noodles and peas with melted butter, parsley, and remaining lemon pepper.
Serve noodles topped with schnitzel. Add a lemon slice for garnish. Enjoy your homemade Austrian treat!
Possible Substitutes List
Can’t find some ingredients? No problem! Here are some swaps you can try:
• Pasta: Use fettuccine or linguine instead of egg noodles
• Peas: Swap for green beans or broccoli florets
• Chicken: Try pork cutlets or turkey breast
• Breadcrumbs: Crushed cornflakes or panko work great
• Mustard powder: Use 1 tbsp prepared mustard
• Lemon pepper: Mix lemon zest and black pepper
• Vegetable oil: Canola or grapeseed oil are good options
Don’t have fresh parsley? Dried works too – just use 2 tsp instead of 2 tbsp. No lemons? A splash of bottled lemon juice adds brightness.
For a gluten-free version, use gluten-free pasta and breadcrumbs. You can also skip the breading and just pan-fry seasoned chicken for a lighter meal.
Feel free to play around with herbs and spices. Paprika, garlic powder, or Italian seasoning can add new flavors to the breading.
How To Make It Diabetes-Friendly
To make this chicken schnitzel with noodles recipe more diabetes-friendly, you can try these easy swaps:
Use whole wheat pasta instead of regular egg noodles. This adds fiber and helps slow down sugar absorption.
Replace breadcrumbs with crushed pork rinds or almond flour. This cuts down on carbs while keeping the crispy texture.
Skip the flour coating. Just dip the chicken in egg wash, then the low-carb breading.
Bake the chicken instead of frying. Spray with oil and bake at 400°F for 15-20 minutes, flipping halfway.
Use olive oil instead of vegetable oil and butter. It’s a healthier fat option.
Double the peas or add other non-starchy veggies like zucchini or spinach. More veggies mean more nutrients and fiber.
Use less pasta and more chicken and veggies to balance the meal.
Try these changes to make a tasty, diabetes-friendly version of this Austrian classic. You’ll still get to enjoy the flavors you love!
Tips, Tricks & Storing
Make your chicken schnitzel extra thin by pounding it to about 1/8 inch thick. This ensures quick, even cooking and a tender result.
For extra crispy schnitzel, double-coat your chicken. Dip it in flour, egg, breadcrumbs, then repeat the egg and breadcrumb steps.
Don’t overcrowd your pan when frying. Cook in batches to keep the oil temperature steady and achieve a golden-brown crust.
To keep your schnitzel warm without getting soggy, place it on a wire rack in the oven instead of directly on a plate.
Got leftovers? Store your schnitzel and noodles separately in airtight containers in the fridge for up to 3 days.
To reheat, warm the schnitzel in a 375°F oven until crispy. Heat the noodles in the microwave with a splash of water to keep them moist.
Try adding lemon zest to your breadcrumb mixture for an extra burst of flavor.
For a healthier twist, you can bake your schnitzel instead of frying. Spray with oil and bake at 400°F for about 15 minutes, flipping halfway through.