Crispy Lemon Chicken Schnitzel with Pasta
Pounded chicken breast, breaded and pan-fried until golden, served over warm pasta with fresh tomatoes, herbs, and a squeeze of lemon. Restaurant-quality in 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 680
- Protein
- 52g
Ingredients
- 2 breasts (about 6 oz each) boneless, skinless chicken breasts
- ½ cup all-purpose flour
- 2 large eggs
- ¾ cup panko breadcrumbs
- 6 oz pasta (spaghetti or linguine)
- 1.5 cups cherry tomatoes, halved
- 1 whole (halved for serving) lemon
Instructions
- 1
Place chicken breasts between plastic wrap. Pound with a meat mallet until 1/4-inch thick all over.
- 2
Set up three shallow bowls: flour in one, beaten eggs in another, panko mixed with salt and pepper in the third.
- 3
Coat each chicken breast in flour, shake off excess, dip in egg, then coat completely with panko, pressing gently to adhere.
- 4
Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 10 minutes. Drain and set aside.
- 5
Heat 3 tbsp olive oil in a 12-inch skillet over medium-high until shimmering. Sear each schnitzel 3–4 minutes per side until golden brown and cooked through.
- 6
Toss warm pasta with halved cherry tomatoes, fresh herbs (parsley or dill), and a drizzle of olive oil. Season with salt and pepper.
- 7
Serve schnitzel alongside pasta. Squeeze lemon wedge over the top.
Tools you’ll need
- 12-inch skillet
- large pot
- meat mallet
- three shallow bowls
- tongs
- wooden spoon
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