Golden Crispy Schnitzel & Creamy Corn Pasta
A delightful twist on family favorites, combining satisfying crunch with a silky, sweet corn-infused pasta sauce that kids absolutely adore. This meal is a lifesaver for busy Week 41 schedules, offering a balanced and comforting dinner that is both quick to assemble and high on flavor.
Ingredients
- Chicken breast, thinly sliced600 g
- Panko breadcrumbs1 cup
- Grated Parmesan cheese50 g
- Short pasta (like fusilli or penne)400 g
- Frozen sweet corn150 g
- Cooking cream200 ml
- Egg, lightly beaten1 pcs
- Butter for frying2 tbsp
- Salt and pepper1 pinch
Instructions
Season the chicken strips with salt and pepper. Dip each piece into the beaten egg, then coat thoroughly in a mixture of panko breadcrumbs and grated Parmesan.
Boil the pasta in a large pot of salted water according to package instructions. Add the frozen corn to the pot during the last 3 minutes of cooking time.
While pasta boils, melt butter in a large skillet over medium heat. Fry the breaded chicken for 3-4 minutes on each side until golden-brown and crispy.
Drain the pasta and corn, reserving half a cup of the pasta water. Return the pasta to the pot, stir in the cream and the reserved water, and simmer gently for 1 minute until creamy.
Slice the crispy chicken into bite-sized strips and serve them on top of the warm, creamy corn pasta.
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