- Irresistible texture: perfectly crispy schnitzel, thanks to well-pressed panko.
- Fresh & light twist: lemon-scented pasta with tender zucchini and fresh dill.
- Quick & efficient: ready in under 40 minutes — ideal for a weeknight dinner.
- Ultra versatile: the pasta works great with peas, asparagus, or other seasonal veggies.
- Always impressive: simple yet elegant — perfect for stress-free entertaining.
- A lighter alternative to classic frying: homemade schnitzel vs. fast food = health win.
Chicken Schnitzel with Zucchini Pasta
A crispy and juicy chicken schnitzel, served on a bed of lemon-scented zucchini pasta. A simple, quick, and super flavorful dinner, perfect for a weeknight meal.
Categories
Food restrictions
Peanut free
Lactose-free
Nut-free
Dairy-free
Soya-free
I love making this recipe for a simple and delicious weeknight dinner!
Note: you could toss in some frozen peas with the pasta for an extra touch.
The key to a flavorful schnitzel is generously seasoning the chicken before dredging it in flour and panko.
Hope you enjoy this recipe as much as I and my clients do!
Why make this recipe?
Chicken Schnitzel with Zucchini Pasta
To start things well
You use:
You cook for:
4
people
Ingredients
Schnitzel:
Pasta:
To serve:
Preparation
1.
Cook the pasta in a large pot of salted boiling water until al dente. Reserve 1 cup of the pasta cooking water, then drain and set aside.
2.
Season the flattened chicken pieces generously with salt and pepper. Dredge in flour, then dip in the beaten eggs, and finally coat with panko breadcrumbs.
3.
Heat the sunflower oil in a large skillet over medium-high heat. Fry the chicken schnitzels for about 4 minutes per side until golden and crispy. Set on a paper towel-lined plate.
4.
Clean the pan, removing excess oil and breadcrumb bits. Add olive oil and sauté the zucchini over medium heat until lightly golden and tender, about 5 minutes. Add the shallot and garlic, stir, then deglaze with white wine. Let cook for 2 minutes. Add lemon zest, juice, salt, and pepper. Stir and toss in the cooked pasta. Start by adding ⅓ cup of reserved pasta water and stir vigorously to create a light sauce.
5.
To serve, slice the schnitzel and place over a generous portion of pasta. Garnish with dill, a drizzle of olive oil, and a pinch of Maldon salt. So good!
Nutritional information
per serving (1/4 of the recipe)
Calories
620 Kcal
Proteins
35 g
Carbs
60 g
Fats
28 g
Bon appetit and enjoy!
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