Lemon Parm Pasta and Schnitzel Bites
FAQ
Can I bake the schnitzel bites instead of frying?
Absolutely. Bake at 400°F (200°C) for 15–20 minutes, flipping halfway, until golden and crispy.
Can I make this gluten-free?
Yes, swap the breadcrumbs and pasta for gluten-free versions.
Can I prep ahead of time?
You can prep the chicken coating and garlic sauce ahead. Fry the chicken just before serving for maximum crispiness.
Lemon Parm Pasta and Schnitzel Bites
Crispy, golden-brown chicken schnitzel bites meet bright, zesty lemon garlic pasta in this dish that’s guaranteed to be a hit at dinner. It’s crunchy, tangy, and comforting all at once, with a hint of fresh basil and a sprinkle of Parmesan to make it feel a little fancy, but really, it’s totally home-cook-friendly. One bite, and you’ll be hooked.
Ingredients
Schnitzel Bites
- 1½ cups plain bread crumbs
- ½ cup Parmesan finely grated, plus more for serving
- 1 tsp dried oregano
- ½ tsp garlic powder
- ½ tsp ground coriander
- 3 tsp kosher salt divided
- 2 eggs
- 3 tbsp cornstarch
- 1½ lb boneless skinless chicken breasts or thighs
- 1½ cups vegetable oil for frying
Lemon Parm Pasta
- 2 tbsp extra-virgin olive oil
- 8 garlic cloves smashed
- 1 cup chicken stock
- 1 tbsp lemon zest
- 1 tbsp unsalted butter
- 1 lb spaghetti (450g)
- ¼ cup freshly squeezed lemon juice
- ½ cup fresh basil leaves, torn
- Red pepper flakes for serving (optional)
Instructions
- Place chicken between two sheets of parchment or plastic wrap and pound to ¼-inch thickness.
- Cut into 1-inch bite-sized pieces.
- In a bowl, combine bread crumbs, 1 oz Parmesan, oregano, garlic powder, coriander, and 1 tsp salt.
- In a separate bowl, whisk eggs and cornstarch.
- Season chicken with 1 tsp salt, coat in egg mixture, then toss in bread crumbs, pressing lightly. Repeat for all pieces.
- Bring a large pot of salted water to boil.
- Heat oil to 350°F (175°C).
- Fry chicken in batches 2–3 minutes per side, until golden and crispy. -Avoid overcrowding the pan for the best crunch.
- Drain on paper towels and sprinkle lightly with salt.
- Heat olive oil in a large sauté pan over medium heat.
- Cook garlic until golden brown.
- Stir in chicken stock, lemon zest, butter, and remaining 1 tsp salt. Simmer over low heat.
- Cook spaghetti until Aldente, drain, reserving 1 cups pasta water.
- Add pasta to garlic sauce, increase heat to high, and finish cooking pasta, adding pasta water as needed to maintain ~1 cup sauce.
- Stir in lemon juice and remaining Parmesan.
- Plate pasta, top with schnitzel bites, sprinkle with extra Parmesan, fresh basil, and red pepper flakes if desired. Enjoy!
Notes
- Make it Gluten-Free: Swap breadcrumbs and pasta with gluten-free versions.
- Dairy-Free Option: Omit Parmesan and butter; olive oil adds richness.
- Storage: Pasta and schnitzel can be stored separately in the fridge up to 2 days; reheat pasta with a splash of stock or water, and crisp chicken in a hot pan.
Tried this recipe?
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