You might have had schnitzel with garlic butter,but have you had it with pasta,too?
2 cups panko breadcrumbs
½ cup finely grated parmesan
2 x 220g chicken breasts,halved horizontally
½ cup plain flour
2 eggs,lightly beaten
vegetable oil,to shallow fry
400g linguine pasta
100g unsalted butter,chopped
¼ cup finely chopped flat-leaf parsley
¼ cup finely chopped tarragon
2 garlic cloves,crushed
lemon wedges,to serve
Mix the breadcrumbs and parmesan together and season with salt and pepper. Dust the chicken in flour,then dip into egg and press into breadcrumbs.
Heat 2cm of oil in a large non-stick frying pan. In batches,cook the schnitzels for 4 minutes each side,or until golden and cooked through. Set aside and keep warm.
Meanwhile,cook the pasta in salted boiling water for 6-8 minutes or until al dente. Drain and set aside.
Combine the butter,herbs and garlic in a small frying pan over low heat and cook until the butter has melted. Toss half the butter through the pasta. Season with salt and pepper. Serve pasta with chicken,extra butter and lemon wedges.
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