What Is Schnitzel With Noodles?

In college, I spent a semester abroad in Austria, where I experienced SO many amazing new culinary experiences. One of my favorites was schnitzel. I enjoyed it so much that I decided to attempt to recreate it using my own take on straightforward Austrian schnitzel.

I just use chicken breasts that I simply slice thinly because veal isn’t a readily available cut of meat here. I first coat them in an egg, garlic, and parsley mixture. I then coat them in a mixture of parmesan and breadcrumbs. After that I just lightly fry the outside. The chicken is then baked in the oven to complete the cooking process.

After that, I prepare a lemon sauce that I can pour over the food as soon as it comes out of the oven.

Usually, I place the schnitzel directly on the egg noodles so that the sauce will really soak into the noodles and schnitzel.

How to Make Chicken Schnitzel with Noodles

Step 1: Cook the egg noodles. Just adhere to the directions on the package, adding the peas in the final three 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.

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

Step 3: Season the chicken. Here, I only use lemon pepper, but if you want your chicken to have more flavor, salt it as well.

Step 4: Dredge the chicken. Start by coating the chicken lightly with flour. Next, cover it completely with the egg mixture by dipping it in. 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.

In a 250°F oven, keep the cooked schnitzel warm while you prepare the remaining ingredients.

Step 6: Assemble the dish. Combine the melted butter, parsley, and lemon pepper with the egg noodles and peas. Top with schnitzel cutlets and garnish with lemon slices. Serve and enjoy!.

5. 3 Fry the mushrooms in oil before making the mushroom sauce. After adding the garlic and onions and allowing them to caramelize, season with salt and pepper, add the flour, and then simmer the mixture while doing so. Spoon a portion of the cream onto one of the schnitzels after adding it and bringing it to a boil.

1. Preheat the oven to 350°F. Cook the pasta in salted water and set aside. The cutlet should be opened, then each pork chop should be butterflyed on a piece of plastic wrap.

Schnitzel is always a good idea, but when served with noodles and your choice of three sauces, this dish becomes a true culinary sensation!

5. 1. Fry the ground beef with the garlic and onions to make the meat sauce. Add the broth, season with salt and pepper, and simmer for 30 minutes. Spoon some of the simmering mixture onto one of the schnitzels after stirring in the crushed tomatoes.

4. On a sheet pan, arrange the 3 schnitzels and some spaghetti noodles.

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 not just with lemon pepper, but with salt as well before you dredge it with flour. This will give the chicken itself, not just the breading, a lovely flavor.
  • You can use either panko or Japanese-style breadcrumbs to coat the chicken. The important thing is to use breadcrumbs with a fine texture. Fine crumbs brown evenly, while coarse ones burn easily.
  • If you can’t get a hold of breadcrumbs for some reason, 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, such as grape seed, canola, avocado, and peanut oil.
  • 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. Instead of frying the schnitzel, you’ll end up steaming it.
  • Move the pan in a circular motion so that the schnitzel gets covered in oil. This is the key to achieving that crunchy golden crust!
  • Not in the mood for noodles? Serve chicken schnitzel with fries or a garden salad instead.
  • FAQ

    Do people eat schnitzel with noodles?

    Serve the schnitzel with noodles, topped with your amazing gravy. I used spaetzle, but any egg noodle will do. Enjoy!.

    What does schnitzel consist of?

    A schnitzel is a thin slice of meat. Typically, the meat is thinned by being pounded with a meat tenderizer. Most commonly, the meat is breaded before frying. The meats used to make breaded schnitzel are veal, pork, chicken, mutton, beef, or turkey.

    What is traditionally served with schnitzel?

    A starch such as Spätzle (German dumpling), French fries, or German potato salad is frequently served with schnitzel. In order to complete the meal and provide a fresh complement, green salad or green beans are also nice additions.

    What part of meat is schnitzel?

    Schnitzel is always made from a boneless cut of meat. For weiner schnitzel, use boneless veal chops. For pork schnitzel, use boneless pork chops. Additionally, use boneless, skinless chicken breasts for a less popular chicken schnitzel dish.

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