Chicken Schnitzel with Zucchini Pasta

I love preparing this recipe for a simple and delicious weeknight dinner. Note that you could add frozen peas to the pasta for an extra touch. The trick for a flavorful schnitzel is to generously season the poultry before coating it with flour and panko... I hope you enjoy this recipe as much as my clients and I do!!

Servings: 2 to 4 

Preparation : 15 minutes 

Cooking : 20 minutes

Ingredients:
Chicken:

• 2 chicken breasts, cut in half and flattened with a meat tenderizer
• 1 ½ tsp kosher salt
• Freshly ground black pepper, to taste
• ½ cup all-purpose flour
• 2 eggs, beaten
• 1 ½ cups panko breadcrumbs
• ¼ cup sunflower oil

Pasta:

• 300g tubetti or orzo pasta
• 3 tbsp extra virgin olive oil
• 1 medium-sized zucchini, cut into thin half-moons
• 1 shallot, finely chopped
• 1 garlic clove, finely chopped
• ⅓ cup white wine
• Zest of one lemon
• Juice of half a lemon
• 1 tsp kosher salt
• Freshly ground black pepper

For serving:

• Dill leaves
• Drizzle of extra virgin olive oil
• Maldon salt
  
  

Steps : 

1. Cook the pasta in salted boiling water until al dente. Reserve one cup of pasta water, drain, and set aside.
2. Generously season the flattened chicken pieces with salt and pepper. Coat the meat in flour, then in the beaten eggs, and finally in the panko breadcrumbs.
3. Heat a large skillet over medium-high heat and add the oil. Fry the chicken pieces for about 4 minutes on each side until they are crispy. Set aside on a paper towel.
4. Remove the oil and breadcrumb residues from the skillet. Add the olive oil and fry the zucchini pieces over medium heat until they are tender with a slight color, about 5 minutes. Add the shallot and garlic, and stir. Deglaze with white wine and let cook for about 2 minutes. Add the lemon zest, lemon juice, salt, and pepper. Stir and add the cooked pasta. Start by adding ⅓ cup of the reserved pasta water and stir vigorously.
5. To serve, slice the schnitzel and place a generous portion of pasta on the plate. Add the chicken on top, and sprinkle with dill, a drizzle of olive oil, and Maldon salt. SO good.