Chicken Schnitzel With Mushroom Pasta
Crispy fried chicken schnitzel served with a creamy mushroom macaroni.
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Ingredients
For the pasta
- 100 grams pancetta diced
- 400 grams chestnut mushrooms sliced
- 3 garlic cloves peeled and finely chopped
- 50 ml brandy
- 150 ml double cream
- 400 grams macaroni
For the chicken
- 4 chicken breasts
- 4 tablespoons plain flour
- 1 teaspoon smoked paprika
- 1 teaspoon garlic granules
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 2 tablespoons vegetable oil
Instructions
- Put a large pot of water on to boil. Tip in the macaroni. Cook according to packet instructions. Drain.
- In a large sauté pan, fry the pancetta cubes over a medium heat. Cook for about five minutes, stirring often, until sizzling and golden.
- Add the mushrooms and cook for another five minutes before adding the garlic. Sizzle for 30 seconds then pour in the brandy. Allow it to bubble for 3-4 minutes, then turn the heat down to very low and pour in the cream. Stir. Bring to a gentle simmer then turn off the heat and toss with the cooked macaroni. Season with a pinch of salt and pepper and leave to one side.
- Put the flour, smoked paprika, garlic granules, salt and pepper in a large bowl. Stir.
- Get two long sheets of baking parchment or cling film. Lay your chicken breasts on one sheet and cover with the other sheet. Use a rolling pin or similar to bash the chicken breasts until they are 1cm thick.
- Put a large non stick frying pan over a medium heat. Add the vegetable oil.
- One by one, put your chicken breasts into the bowl with the flour to thoroughly coat, then into the frying pan.
- Cook for 3-4 minutes on each side until crisp and golden. Don’t overcrowd the pan - you might need to do this in batches.
- To serve, spoon the macaroni into bowls and top each one with a chicken schnitzel.
Nutrition Facts
Chicken Schnitzel With Mushroom Pasta
Amount per Serving
Calories
1008
% Daily Value*
Fat
38
g
58
%
Saturated Fat
15
g
94
%
Trans Fat
0.1
g
Polyunsaturated Fat
8
g
Monounsaturated Fat
11
g
Cholesterol
204
mg
68
%
Sodium
1033
mg
45
%
Potassium
1634
mg
47
%
Carbohydrates
88
g
29
%
Fiber
4
g
17
%
Sugar
6
g
7
%
Protein
69
g
138
%
Vitamin A
879
IU
18
%
Vitamin C
4
mg
5
%
Calcium
85
mg
9
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
