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Chicken Schnitzel with Pasta and Spicy Tomato Sauce

To flatten the chicken fillets, place them between two sheets of greaseproof paper or cling film and pound lightly with a rolling pie, or meat mallet if you have one, until the chicken is even in thickness.

4 people
45 min
Nutrition per serving
  • kcal
    672kcal
  • protein
    53g
  • total fat
    11.4g
  • saturates
    2.8g
  • iron
    2.8mg
  • carbs
    85g

Ingredients

  • 4 chicken fillets, flatted
    Salt and freshly ground black pepper
    50g flour
    2 eggs
    1 tablesp. Dijon style mustard
    120g white bread crumbs or panko crumbs, seasoned with salt and black pepper
    Grated rind of 1 lemon
    2 tablesp. rapeseed or olive oil
    300g penne
    1 lemon cut into wedges
    A handful basil leaves

  • 1 tablesp. olive oil
    1 medium onion, peeled and diced
    2 garlic cloves, peeled and chopped
    1 chilli, finely chopped
    400g tin tomatoes
    A pinch of sugar

Chicken Schnitzel

  • 4 chicken fillets, flatted
    Salt and freshly ground black pepper
    50g flour
    2 eggs
    1 tablesp. Dijon style mustard
    120g white bread crumbs or panko crumbs, seasoned with salt and black pepper
    Grated rind of 1 lemon
    2 tablesp. rapeseed or olive oil
    300g penne
    1 lemon cut into wedges
    A handful basil leaves

Tomato Sauce

  • 1 tablesp. olive oil
    1 medium onion, peeled and diced
    2 garlic cloves, peeled and chopped
    1 chilli, finely chopped
    400g tin tomatoes
    A pinch of sugar

Method

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Preheat oven to Gas Mark 6, 200°C (400°F).

Take three medium bowls and put the flour in one, the eggs and mustard in another and the bread crumbs in the third. Mix the lemon rind through the bread crumbs. Whisk the eggs and mustard to combine.

Season the chicken fillets with a little salt and black pepper. Working one fillet at a time, dust each chicken fillet with flour, dip into the egg mixture, then press into the breadcrumbs, making sure each fillet is well coated. Lay on a shallow baking tray lined with lightly oiled baking parchment, drizzle a little oil over the chicken and bake in the oven for 30 minutes.

While the chicken is cooking make the spicy tomato sauce. Heat a little oil in a sauce pan over a medium heat. Add the onion, garlic and chilli and cook gently until the onion has softened. This will take about 5 minutes. Next add the tomatoes, a pinch of sugar and a little salt and black pepper. Bring to the boil then turn down the heat and allow the mixture to simmer for another 5 minutes.

Cook the pasta in a large saucepan as per the packet instructions, then drain. Reserve a little of the cooking liquid and return it along with the pasta to the saucepan. Stir through the tomato sauce and basil leaves.

Transfer the chicken breasts to plates and serve with spicy pasta and some lemon wedges.

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Method

Copy Text

Preheat oven to Gas Mark 6, 200°C (400°F).

Take three medium bowls and put the flour in one, the eggs and mustard in another and the bread crumbs in the third. Mix the lemon rind through the bread crumbs. Whisk the eggs and mustard to combine.

Season the chicken fillets with a little salt and black pepper. Working one fillet at a time, dust each chicken fillet with flour, dip into the egg mixture, then press into the breadcrumbs, making sure each fillet is well coated. Lay on a shallow baking tray lined with lightly oiled baking parchment, drizzle a little oil over the chicken and bake in the oven for 30 minutes.

While the chicken is cooking make the spicy tomato sauce. Heat a little oil in a sauce pan over a medium heat. Add the onion, garlic and chilli and cook gently until the onion has softened. This will take about 5 minutes. Next add the tomatoes, a pinch of sugar and a little salt and black pepper. Bring to the boil then turn down the heat and allow the mixture to simmer for another 5 minutes.

Cook the pasta in a large saucepan as per the packet instructions, then drain. Reserve a little of the cooking liquid and return it along with the pasta to the saucepan. Stir through the tomato sauce and basil leaves.

Transfer the chicken breasts to plates and serve with spicy pasta and some lemon wedges.

Chicken Schnitzel Recipe Video