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Chicken Schnitzel With Egg Noodles
40min · 4 servings
The classic Austrian dish gets an upgrade with a creamy pesto sauce and scrumptious egg noodles.
Ingredients
Ingredienser
• 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
• 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
• Lemon wedges and chopped parsley, for garnish