Method
SLay the chicken breasts between two pieces of clingfilm and gently flatten them using a rolling pin, until they’re about 1cm (1/2 in) thick. Dust both with seasoned flour, dip in the egg, shake off the excess, then cover with the breadcrumbs. The chicken breasts can be left in the fridge overnight at this point.
When ready to eat, cook the pasta according to pack instructions, adding the peas into the water for the last two minutes. While it’s cooking, heat a large frying pan with around ½ cm (1/4 in) of oil in the bottom. When the oil begins to shimmer, cook the chicken breasts for 3-5 minutes on each side, until golden and crisp.
When the pasta and peas are cooked, drain and toss through with the butter, season then serve with the schnitzel and a lemon wedge each to squeeze over.
Ingredients
- 2 free-range chicken breasts
- 50g (2oz) plain flour, well seasoned
- 1 free-range egg, beaten
- 100g (4oz) breadcrumbs
- 200g (7oz) pappardelle pasta
- 200g (7oz) frozen peas
- 25g (1oz) butter
- lemon wedges, to serve
Rebecca Smith was a Food Writer for Woman & Home and during her time with the magazine she was responsible for bringing an impressive array of mouth-watering recipes to womanandhome.com. These recipes ranged from slow-cooked Shoulder of Lamb and Hot Water Crust Ham Hock Pies, to sweet treats such as a delectable Chocolate Brownie Cake and intricate Pistachio and Rose Water cake.
Following her work with Woman & Home, Rebecca went on to become the Deputy Editor at Delicious Magazine.
-
Chocolate and hazelnut roulade
This chocolate and hazelnut roulade comes with an optional Baileys Irish cream liqueur filling for an extra, festive twist
By Jen Bedloe Published
-
Baileys Cheesecake
This no-bake Baileys cheesecake is so easy to make and perfect for cream liqueur lovers, plus it takes just 40 minutes to prepare
By Jess Meyer Published
-
Chocolate torte with Baileys cream and salted praline
Serve this rich Chocolate torte with Baileys cream and salted praline for a festive dessert that makes a popular alternative to Christmas pudding
By Jen Bedloe Published
-
We all want a 'Chicken Brick' thanks to professional chef Andi Oliver
Everyone's talking about Habitat's iconic cooking dish – reimagined for 2024 and fans are already loving it
By Tamara Kelly Published
-
Charlotte Hawkins' lemon jumper is fun, fruity and making its way into our wardrobe
Charlotte Hawkins has shown that polka dots and stripes aren't the only patterns we could be wearing to add brightness to spring outfits
By Emma Shacklock Published
-
Holly Willoughby’s lemon yellow bandana dress is the alternative to florals worth noting
A pair of practical chunky boots finished off her look perfectly
By Charlie Elizabeth Culverhouse Published