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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Mention @thewifewiththeknife or tag #wifewiththeknife