Chicken schnitzel with noodles is about to be your new favorite dish!
Crispy, crunchy fried chicken on a bed of rich and hearty butter-covered egg noodles and peas. I’m telling you, this dish is to die for.
Chicken Schnitzel Recipe
This is homegrown comfort food at its best.
It’s a hearty and satisfying dish that consists of buttered egg noodles and chicken cutlets on top.
The chicken cutlets are double-coated with flour and breadcrumbs (kind of like chicken Milanese), then fried to golden perfection to give them a wonderful crunch.
While the recipe does call for a few steps, this dish is easy to pull off.
What is Schnitzel?
Schnitzel, which means “cutlet” or “sliver,” is a crunchy battered and fried meat originating from Austria and Germany.
Schnitzel is typically sliced into small cutlets as it’s meant for sharing, hence the name.
Authentic Viennese schnitzel, which is called wiener schnitzel uses veal for the meat, but in Germany, pork is also commonly used.
In this recipe, though, we’ll use chicken. It’s more budget-friendly and widely available!
Ingredients
- Egg Noodles – While the schnitzel is definitely the star of the dish, serving it on a bed of buttered egg noodles and peas makes it so much heartier and more mouthwatering.
- Peas – What can I say, these tiny green spheres taste great with egg noodles!
- Chicken – Authentic schnitzel is made with veal, but this meat isn’t exactly easy to find (or humane, for that matter). Chicken, on the other hand, is widely available everywhere. It’s a lot cheaper, too! Use boneless and skinless chicken breasts for this recipe. Cover the chicken with plastic wrap and pound it into 1/4 to 1/8-inch thick cutlets.
- Flour – Together with beaten eggs, the flour helps the breadcrumbs adhere to the chicken.
- Eggs – The binder that sticks the breadcrumbs to the chicken.
- Mustard powder, milk, salt, lemon pepper – The seasonings stirred with the eggs for flavor.
- Breadcrumbs – This is the crunchy outside coating of the schnitzel. You can use either regular, panko, or Japanese-style breadcrumbs here. Do stick to finer breadcrumbs, though, for best results. If what you have are too coarse, give them a blitz in the processor.
- Oil – For frying. Use an oil with a high smoke point to keep the schnitzel from burning. Grape seed, canola, peanut, and avocado oil all make great options.
- Parsley – It’s tossed with the noodles for flavor and a pop of color.
- Lemon – For garnish.
How to Make Chicken Schnitzel with Noodles
Step 1: Cook the egg noodles. Just follow the package instructions, adding the peas at the last 3 minutes of cooking.
Drain the noodles and peas and set them aside.
Step 2: Prepare the dredge. Use shallow bowls to make dredging a breeze.
In the first bowl, add the flour.
In the second bowl, whisk together the milk and eggs.
In the third bowl, combine the breadcrumbs, mustard, salt, and lemon pepper.
Step 3: Season the chicken. I only use lemon pepper here, but if you want more flavor to your chicken, season it with salt as well.
Step 4: Dredge the chicken. Start by coating the chicken lightly with flour. Next, dip it in the egg mixture, making sure all sides are entirely coated. Transfer it into the bowl of breadcrumbs and coat completely.
Step 5: Fry the chicken. Preheat oil in a large skillet over high heat. Fry the cutlets, 1-2 pieces at a time, until golden. This will take about 2-3 minutes per side.
Keep the cooked schnitzel warm in a 250-degree-Fahrenheit oven as you cook the rest.
Step 6: Assemble the dish. Toss the egg noodles and peas in melted butter, parsley, and lemon pepper. Top with schnitzel cutlets and garnish with lemon slices. Serve and enjoy!
Tips for the Best Chicken Schnitzel with Egg Noodles
- Pound the chicken into thin slices. 1/4 inch is great, but 1/8 inch is more ideal. Thin slices ensure tender meat that cooks quickly and evenly.
- Don’t have a meat mallet? That’s fine. Just beat it flat with a rolling pin. Whatever object you use, be sure to pound the meat evenly.
- Cover the chicken with plastic wrap to keep it from tearing apart.
- Season the chicken before you dredge it with flour. Not just with the lemon pepper, but with salt as well. This will give the chicken itself, not just the breading, a lovely flavor.
- If you can’t get a hold of breadcrumbs, make your own! Just take a few pieces of day-old stale white bread and grind it in your food processor.
- Use oil with a high smoke point. Grape seed, canola, avocado, and peanut oil work well.
- Test the oil if it’s hot enough by dropping a few specks of breadcrumbs into it. The oil should sizzle upon contact. If nothing happens, you’ll need to heat the oil longer.
- Don’t over-crowd the pan. Limit cooking to 1-2 cutlets at a time, depending on the size of the pan. Cooking too many at the same time will cause the temperature of the oil to drop. So instead of frying the schnitzel, you’ll end up steaming it.
Wondering what to serve with chicken schnitzel? Try roasted potatoes, buttered noodles, sweet potato mash, or a zippy garden salad.
More Chicken Recipes You’ll Love
Creamy Lemon Chicken Pasta
Carolina BBQ Chicken
Korean Chicken Wings
Buffalo Chicken Mac and Cheese
Chicken Schnitzel with Noodles (Best Recipe)
6-8
servings30
minutes20
minutes830
kcalTry this chicken schnitzel with noodles recipe for an Austrian treat! Learn how to make it, and this dish will quickly become “one of your favorite things!”
Ingredients
1 package (16-ounce) wide egg noodles or pappardelle pasta
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 pounds chicken breasts, sliced into 8 thin cutlets
1/2 cup vegetable oil, for frying
1/3 cup melted butter or margarine
2 tablespoons chopped fresh parsley
1 lemon, sliced
Instructions
- Preheat the oven to 250 degrees Fahrenheit.
- Cook the egg noodles to al dente per to package instructions. Add the peas in the last 3 minutes of cooking. Drain and set aside.
- In a large, shallow bowl, beat the milk and eggs. Pour the flour into a separate bowl and stir the breadcrumbs, mustard, salt, and 1 teaspoon of lemon pepper in third bowl.
- Season the chicken cutlets with 1/2 teaspoon of lemon pepper. Then, lightly dredge the cutlets in the flour. Shake off the excess, dip them into the egg mixture and finally, coat them with breadcrumbs.
- Heat 1/2 cup of oil in a large, nonstick skillet over high heat. Shallow fry the chicken in batches until golden, about 2-3 minutes per side. Add more oil if needed.
- Transfer the cooked schnitzel onto an oven-safe dish and cover with foil. Keep warm in the preheated oven as you cook the rest.
- Toss the egg noodles and peas in melted butter, parsley, and the remaining 1/2 teaspoon of lemon pepper. Serve the noodles in bowls and top with chicken schnitzel and garnish with lemon slices. Enjoy!
