Step 1

Preheat the oven to 250 degrees Fahrenheit.

Step 2

Cook the egg noodles according to package instructions. Add the peas towards the last 3 minutes of cooking. Drain and set aside.

Step 3

In a large, shallow bowl, beat together the milk and eggs.

Step 4

Pour flour into a bowl. Stir together the breadcrumbs, mustard, salt, and 1 teaspoon of lemon pepper in another.

Step 5

Season the chicken cutlets with 1/2 teaspoon of lemon pepper.

Step 6

Lightly dredge the cutlets with flour. Dip them into the egg mixture and coat them with breadcrumbs.

Step 7

Heat 1/3 cup of oil in a large, nonstick skillet over high heat. Shallow fry the chicken in batches until golden, about 2-3 minutes per side. Add more oil if needed.

Step 8

Transfer the cooked schnitzel onto an oven-safe dish and cover with foil. Keep warm in the preheated oven as you cook the rest.

Step 9

Toss the egg noodles and peas in melted butter, parsley, and the remaining 1/2 teaspoon of lemon pepper. Serve the noodles in bowls and top with chicken schnitzel and garnish with lemon slices. Enjoy!