Chicken Schnitzel With Noodles

• 1 (16 ounce) package wide egg noodles
• 3/4 cup frozen peas
• 2 eggs
• 1/4 cup milk
• 1/2 cup flour
• 3/4 cup plain breadcrumbs
• 2 teaspoons mustard powder
• 3/4 teaspoon salt
• 2 teaspoons lemon pepper, divided
• 1 1/2 lbs chicken breasts, in 8 thin-sliced cutlets
• 1/3 - 1/2 cup oil, preferably canola
• 1/3 cup butter or 1/3 cup margarine
• 2 tablespoons chopped fresh parsley
• 1 lemon, sliced optional

1. Preheat oven to 250u0b0.
2. Cook noodles according to package directions, adding peas during last 3 minutes of cooking time; drain.
3. Lightly beat eggs with milk.
4. Place flour in bowl.
5. In separate bowl combine breadcrumbs, mustard, salt and 1 tsp.
6. lemon pepper.
7. Sprinkle 1/2 tsp.
8. lemon pepper over chicken.
9. Lightly coat each cutlet with flour, dip into egg mixture, then coat with breadcrumb mixture.
10. In nonstick skillet heat 1/3 cup oil over high heat.
11. Add chicken, in batches; cook, turning once, until browned and cooked through, 2-3 minutes per side, adding more oil, if necessary.
12. Transfer to oven-proof plate; cover with foil.
13. Keep warm in oven.
14. Toss noodles with butter, parsley and remaining lemon pepper.
15. Serve chicken and noodles with sliced lemon, if desired.

egg noodles, frozen peas, eggs, milk, flour, breadcrumbs, mustard powder, salt, lemon pepper, chicken breasts, oil, butter, parsley, lemon

Taken from www.food.com/recipe/chicken-schnitzel-with-noodles-58369 (may not work)