Crispy Chicken Schnitzel with Sweet Pea Pesto Noodles: A Perfect Harmony of Flavors!

Chicken Schnitzel with Sweet Pea Pesto Noodles – Indulge in the irresistible combination of tender chicken schnitzel and vibrant sweet pea pesto noodles. This recipe is a culinary masterpiece that will take your taste buds on a journey. The crispy breaded chicken, seasoned to perfection, pairs beautifully with the refreshing sweetness of the pea pesto noodles. Get ready to savor the delightful flavors and experience the joy of creating a restaurant-worthy dish in the comfort of your own kitchen.

Picture this: the aroma of golden-brown chicken schnitzel wafting through the air, drawing your family to the kitchen. As you serve this mouthwatering dish, their eyes light up with anticipation. It has become a cherished favorite in your household, loved by your husband and little ones. They eagerly dig in, savoring each bite with enthusiasm. This recipe has become a symbol of togetherness and joy, making every mealtime a special occasion.

Why This Crispy Chicken Schnitzel with Sweet Pea Pesto Noodles Will Amaze You?

• Crispy Perfection: The chicken schnitzel boasts a golden-brown, crispy exterior, encasing juicy and tender meat. It’s a texture sensation that will leave you craving more.
• Vibrant Sweet Pea Pesto: The sweet pea pesto noodles add a burst of fresh flavors to complement the chicken. The combination of peas, chives, basil, and a hint of lemon creates a pesto that is both vibrant and invigorating.
• Harmonious Balance: The contrast between the crunchy chicken and the silky noodles creates a perfect harmony of textures. Each bite offers a delightful contrast that will satisfy your palate.

Ingredients:

For Chicken Schnitzel:

• 8 boneless skinless chicken breast cutlets, pounded to about 1/4-inch thick
• 1 tablespoon garlic powder
• 2 teaspoons kosher salt, divided
• 1/2 cup all-purpose flour
• 3 large eggs, beaten
• 1 cup fine breadcrumbs
• 1 cup canola or vegetable oil, divided (approx. 240 ml or 8 fl oz.)

For Sweet Pea Pesto Noodles:

• 1 pound extra-wide egg noodles
• 2 tablespoons unsalted butter, melted
• 1 1/2 cups frozen peas, thawed, divided
• 2 tablespoons chopped chives
• 2 tablespoons torn basil leaves
• 1 clove garlic, peeled
• 1 teaspoon lemon zest
• 1 teaspoon freshly squeezed lemon juice
• Kosher salt and freshly ground black pepper to taste
• 1/4 cup extra-virgin olive oil (approx. 60 ml or 2 fl oz.)
• Lemon wedges and chopped parsley, for garnish

Directions:

Chicken Schnitzel:

Season the pounded chicken breasts evenly with garlic powder and 1/2 teaspoon of salt.

Place the flour, beaten eggs, and breadcrumbs in three separate shallow dishes. Season each dish with 1/2 teaspoon of salt.

Coat the chicken in flour, shaking off any excess, then dip it into the beaten eggs, and finally, coat it with breadcrumbs.

Preheat a large skillet with 1/2 cup of vegetable oil over medium heat.

Using tongs, carefully place two breaded chicken pieces into the pan and fry until golden-brown, approximately 3 to 4 minutes per side.

Remove the cooked schnitzel to a large rimmed baking sheet fitted with a cooling rack. Repeat the frying process with the remaining oil and two breaded chicken pieces.

Keep the cooked schnitzel warm in a low 200°F (93°C) oven until ready to serve.

Sweet Pea Pesto Noodles:

Cook the egg noodles according to the package directions. Drain and transfer them to a large bowl. Toss them with melted butter and set aside.

In a food processor, combine 1 cup of peas, chives, basil, garlic, lemon zest, lemon juice, salt, and pepper. Pulse until finely chopped.

While the food processor is running, slowly stream in the olive oil and blend until a smooth pesto is formed.

In a large bowl, toss the pea pesto mixture with the warm noodles and the remaining peas.

Serve immediately with the schnitzel. Garnish with lemon wedges and chopped parsley for an extra touch of freshness.

Notes:

• Feel free to use other types of pasta if you don’t have extra-wide egg noodles on hand. The dish will still be delicious!
• You can customize the pesto by adding grated Parmesan cheese or toasted pine nuts for an extra layer of flavor.
• To make this recipe healthier, you can bake the chicken schnitzel instead of frying it. Simply place the breaded cutlets on a baking sheet lined with parchment paper and bake at 400°F (200°C) for approximately 20 minutes, or until cooked through and golden.

In conclusion, the Chicken Schnitzel with Sweet Pea Pesto Noodles is a recipe that combines the best of both worlds. The crispy and flavorful chicken schnitzel pairs perfectly with the vibrant and refreshing pea pesto noodles, creating a harmonious balance of textures and flavors.

This recipe is not just a meal; it’s an experience. From the moment you take your first bite, you’ll be captivated by the satisfying crunch of the schnitzel and the burst of freshness from the pea pesto. It’s a dish that will make your taste buds dance with joy and leave you craving more.

Whether you’re looking for a delightful weeknight dinner or a special meal to impress your loved ones, this recipe has it all. It’s a testament to the power of simple ingredients and the magic that can happen when they come together in perfect harmony.

So gather your family and friends, create memories around the dinner table, and let the Chicken Schnitzel with Sweet Pea Pesto Noodles be the star of the show. It’s a recipe that brings people together, sparks joy, and leaves a lasting impression.

Now, it’s time to embark on your culinary adventure and discover the wonders of this irresistible dish. Get ready to savor the flavors, share the love, and enjoy every bite. Bon appétit!

Frequently Asked Questions

Is there a vegetarian alternative for the chicken schnitzel?

Yes! You can substitute the chicken with thin slices of eggplant or tofu. Follow the same breading and frying instructions for a tasty vegetarian version.

Can I use fresh peas instead of frozen?

Absolutely! If fresh peas are in season, you can substitute them for the frozen peas in the pea pesto. Just blanch them briefly in boiling water before adding them to the food processor.

Can I make the pea pesto in advance?

Yes, you can prepare the pea pesto ahead of time and store it in an airtight container in the refrigerator for up to three days. When ready to serve, toss it with the warm noodles and peas.

What side dishes go well with this recipe?

For a complete meal, consider serving a refreshing green salad or roasted vegetables alongside the chicken schnitzel and pea pesto noodles. It’s a balanced and satisfying combination!

Chicken Schnitzel with Sweet Pea Pesto Noodles

Sacrlett

This recipe is a culinary masterpiece that will take your taste buds on a journey. The crispy breaded chicken, seasoned to perfection, pairs beautifully with the refreshing sweetness of the pea pesto noodles.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 10 minutes mins

Course Dinner, Main Course

Servings 4

Ingredients

  

For Chicken Schnitzel:

• 8 boneless skinless chicken breast cutlets pounded to about 1/4-inch thick
• 1 tablespoon garlic powder
• 2 teaspoons kosher salt divided
• 1/2 cup all-purpose flour
• 3 large eggs beaten
• 1 cup fine breadcrumbs
• 1 cup canola or vegetable oil divided (approx. 240 ml or 8 fl oz.)

For Sweet Pea Pesto Noodles:

• 1 pound extra-wide egg noodles
• 2 tablespoons unsalted butter melted
• 1 1/2 cups frozen peas thawed, divided
• 2 tablespoons chopped chives
• 2 tablespoons torn basil leaves
• 1 clove garlic peeled
• 1 teaspoon lemon zest
• 1 teaspoon freshly squeezed lemon juice
• Kosher salt and freshly ground black pepper to taste
• 1/4 cup extra-virgin olive oil approx. 60 ml or 2 fl oz.
• Lemon wedges and chopped parsley for garnish

Instructions

 

Chicken Schnitzel:

• Season the pounded chicken breasts evenly with garlic powder and 1/2 teaspoon of salt.
• Place the flour, beaten eggs, and breadcrumbs in three separate shallow dishes. Season each dish with 1/2 teaspoon of salt.
• Coat the chicken in flour, shaking off any excess, then dip it into the beaten eggs, and finally, coat it with breadcrumbs.
• Preheat a large skillet with 1/2 cup of vegetable oil over medium heat.
• Using tongs, carefully place two breaded chicken pieces into the pan and fry until golden-brown, approximately 3 to 4 minutes per side.
• Remove the cooked schnitzel to a large rimmed baking sheet fitted with a cooling rack. Repeat the frying process with the remaining oil and two breaded chicken pieces.
• Keep the cooked schnitzel warm in a low 200°F (93°C) oven until ready to serve.

Sweet Pea Pesto Noodles:

• Cook the egg noodles according to the package directions. Drain and transfer them to a large bowl. Toss them with melted butter and set aside.
• In a food processor, combine 1 cup of peas, chives, basil, garlic, lemon zest, lemon juice, salt, and pepper. Pulse until finely chopped.
• While the food processor is running, slowly stream in the olive oil and blend until a smooth pesto is formed.
• In a large bowl, toss the pea pesto mixture with the warm noodles and the remaining peas.
• Serve immediately with the schnitzel. Garnish with lemon wedges and chopped parsley for an extra touch of freshness.

Notes

Feel free to use other types of pasta if you don't have extra-wide egg noodles on hand. The dish will still be delicious!

You can customize the pesto by adding grated Parmesan cheese or toasted pine nuts for an extra layer of flavor.

To make this recipe healthier, you can bake the chicken schnitzel instead of frying it. Simply place the breaded cutlets on a baking sheet lined with parchment paper and bake at 400°F (200°C) for approximately 20 minutes, or until cooked through and golden.

Keyword Chicken Schnitzel with Sweet Pea Pesto Noodles