Ingredients:
1 (16 ounce) packages 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 lemons, sliced optional
Directions:
Preheat oven to 250F.
Cook noodles according to package directions, adding peas during last 3 minutes of cooking time; drain.
Lightly beat eggs with milk.
Place flour in bowl.
In separate bowl combine breadcrumbs, mustard, salt and 1 tsp.
lemon pepper.
Sprinkle 1/2 tsp.
lemon pepper over chicken.
Lightly coat each cutlet with flour, dip into egg mixture, then coat with breadcrumb mixture.
In nonstick skillet heat 1/3 cup oil over high heat.
Add chicken, in batches; cook, turning once, until browned and cooked through, 2-3 minutes per side, adding more oil, if necessary.
Transfer to oven-proof plate; cover with foil.
Keep warm in oven.
Toss noodles with butter, parsley and remaining lemon pepper.
Serve chicken and noodles with sliced lemon, if desired.
Servings: 6-8
Time preparation: 40 min.
Time total: 60 min.