Chinese Noodles and Chicken Schnitzel (Best Recipe)

Your newest favourite dish is about to be Chinese Noodles Chicken Schnitzel over noodles! I’m telling you, you have to try this food. Rich and filling egg noodles and peas serve as a bed for the crispy, crunchy chicken that has been battered and fried.

Chicken Schnitzel Recipe

The Austrian meal features buttered egg noodles with chicken cutlets on top, and it is filling and substantial.

The chicken cutlets are given a delightful crunch by being twice coated in breadcrumbs and flour before being fried to golden brown perfection.

Despite the fact that the recipe requires a few steps, making this dish is simple.

What is Schnitzel?

Schnitzel, which is German for “cutlet” or “sliver,” is a crunchy meat dish that is battered and fried.

Since schnitzel is designed to be shared, it is often chopped into little cutlets.

Although pork is also frequently used in Germany, veal is the meat of choice for the traditional Viennese schnitzel, also known as wiener schnitzel.

But for this recipe, we’ll use chicken. It is more frequently used and more affordable!

Ingredients

• While the schnitzel is unquestionably the highlight of the dish, pairing it with buttered egg noodles and peas makes it considerably heartier and delectable.

• Peas: What can I say, these little green spheres pair wonderfully with egg noodles!
• Chicken – Veal is used to making authentic schnitzel, but it’s not the easiest meat to come by (or humane, for that matter). On the other hand, chicken is abundantly accessible everywhere. And it was a lot less expensive! For this recipe, use skinless, boneless chicken breasts. Put plastic wrap over the chicken and pound it into cutlets that are 1/4 to 1/8 inch thick.
• Flour: Along with beaten eggs, flour aids in the breadcrumbs’ ability to stick to the chicken.
• Eggs: This substance holds the breadcrumbs to the chicken together.
• Salt, pepper, milk, and mustard powder were the seasonings that were put into the eggs to give them flavour.

• The crunchy exterior layer of the schnitzel is made of breadcrumbs. Regular, panko or Japanese-style breadcrumbs can all be used in this recipe. For optimum results, stick to finer breadcrumbs. Give your current materials a quick pulse in the processor if they are too coarse.
• Use oil when frying. If you want to prevent the schnitzel from burning, use an oil with a high smoke point. Canola, avocado, peanut, and grape seed oils are all excellent choices.
• Parsley is added to the noodles to add flavour and colour.
• Lemon: used as a garnish

How to Prepare Noodles and Chicken Schnitzel

First, prepare the egg noodles. Simply follow the directions on the package, adding the peas in the final 3 minutes of cooking.

Noodles and peas should be drained and placed aside.

Step 2: Get the dredge ready. To make dredging simple, use shallow basins.

The milk and eggs should be whisked together in a separate bowl.

Combine the breadcrumbs, mustard, salt, and lemon pepper in the third bowl.

Season the chicken in step three. Here, I’m only using lemon pepper, but if you want your chicken to have additional taste, salt it as well.

Dredge the chicken in step four. Start by lightly dusting the chicken with flour. Make sure it is well covered on both sides before dipping it in the egg mixture. Place it in the breadcrumb bowl and completely cover.

Fry the chicken in Step 5. In a big skillet, heat the oil over high heat. 1-2 pieces at a time, fry the cutlets till brown. Each side will take two to three minutes.

As you cook the remaining food, keep the cooked schnitzel warm in an oven set at 250 degrees Fahrenheit.

Step 6: Put the dish together. Combine the melted butter, parsley, and lemon pepper with the egg noodles and peas. Lemon slices are a garnish to go with the schnitzel cutlets. Dispense and savour!

Advice for Making the Best Egg Noodles and Chicken Schnitzel

• Chicken should be pounded into thin pieces. Although 1/4 inch is excellent, 1/8 inch is preferable. Meat that is thinly sliced will cook quickly and evenly.
• Lacking a meat mallet? It’s alright. Just use a rolling pin to pound it flat. Make sure to pound the meat uniformly no matter what you use.
• To prevent it from falling apart, wrap the chicken with plastic.
• Before dredging it in flour, season the chicken with salt in addition to the lemon pepper. This will enhance the flavour of the chicken, not simply the breading.
• Panko or Japanese-style breadcrumbs can be used to coat the chicken. Utilizing breadcrumbs with a delicate texture is crucial. While coarse crumbs brown unevenly, fine crumbs

• Make use of oil has a high smoke point, such as peanut, avocado, grape seed, and canola oil.
• Drop a few breadcrumbs into the oil to see if it is hot enough. On touch, the oil should sizzle. You’ll need to heat the oil for longer if nothing happens.
• Avoid packing the pan too full. Depending on the size of the pan, keep cooking to no more than 1-2 cutlets at once. The temperature of the oil will drop if too many foods are cooked at once. You’ll end up boiling the schnitzel rather than frying it.

• Make circular motions with the pan to evenly distribute the oil over the schnitzel. The secret to getting that crisp, golden crust is this!

• Not feeling like noodles? Serve