SCHNITZEL WITH NOODLES RECIPE

Steps:

• Mix flour and panko bread crumbs with salt and pepper on a large plate. Whisk eggs with water in a bowl. In a large skillet over medium-high heat, heat olive oil and butter. Dredge each cutlet in the egg mixture, then in the flour mixture. Working in batches, fry the cutlets until golden, crispy, and cooked through, 3 to 4 minutes per side. Serve them with buttered egg noodles and lemon wedges on the side.

Steps:

• Preheat oven to 250°.
• Cook noodles according to package directions, adding peas during last 3 minutes of cooking time; drain.
• Lightly beat eggs with milk.
• Place flour in bowl.
• In separate bowl combine breadcrumbs, mustard, salt and 1 tsp.
• lemon pepper.
• Sprinkle 1/2 tsp.
• lemon pepper over chicken.
• Lightly coat each cutlet with flour, dip into egg mixture, then coat with breadcrumb mixture.
• In nonstick skillet heat 1/3 cup oil over high heat.
• Add chicken, in batches; cook, turning once, until browned and cooked through, 2-3 minutes per side, adding more oil, if necessary.
• Transfer to oven-proof plate; cover with foil.
• Keep warm in oven.
• Toss noodles with butter, parsley and remaining lemon pepper.
• Serve chicken and noodles with sliced lemon, if desired.