Set lunch of Green peas with fried Chicken

Helena Radulovic Toffolon
May 24, 2025
5 min read

Updated: Jul 19

S et lunch of Green peas with fried Chicken

Delicious Lunch Set: Green Peas and Fried Chicken

A Simple and Delicious Lunch Set: Fried Chicken Schnitzel with Young Green Peas

When it comes to preparing a delightful lunch that is both satisfying and uncomplicated, few dishes can compete with the classic fried chicken schnitzel served alongside fresh young green peas. This meal not only pleases the palate but also offers a wonderful balance of flavors and textures, making it a perfect choice for a midday feast.

Ingredients

To create this delicious lunch set, you will need the following ingredients:

- Chicken Breasts: Two boneless, skinless chicken breasts, which will be pounded thin for that perfect schnitzel texture.

- Breadcrumbs: Approximately one cup of breadcrumbs, preferably panko for added crunchiness.

- Eggs: Two large eggs, beaten, which will help the breadcrumbs adhere to the chicken.

- Flour: About half a cup of all-purpose flour for dredging the chicken.

- Seasonings: Salt and pepper to taste, along with any additional herbs or spices you might enjoy, such as garlic powder or paprika.

- Young Green Peas: A cup of fresh or frozen young green peas, which will provide a vibrant color and a sweet, tender contrast to the crispy schnitzel.

- Cooking Oil Enough vegetable or olive oil for frying, ensuring the schnitzel is cooked to golden perfection.

- Lemon Wedges: For serving, to add a zesty brightness that complements the dish beautifully.

Preparation Steps

1. Prepare the Chicken: Begin by placing the chicken breasts between two sheets of plastic wrap or parchment paper. Using a meat mallet or rolling pin, gently pound the chicken until it is about half an inch thick. This step not only tenderizes the meat but also ensures even cooking.

2. Set Up the Breading Station: In three separate shallow dishes, prepare the flour, beaten eggs, and breadcrumbs. Season the flour with salt, pepper, and any additional spices you prefer.

3. Bread the Chicken: Dredge each chicken breast first in the seasoned flour, shaking off any excess. Next, dip it into the beaten eggs, allowing the excess to drip off before finally coating it with the breadcrumbs. Press the breadcrumbs firmly onto the chicken to ensure an even coating.

4. Cook the Schnitzel: In a large skillet, heat about a quarter inch of oil over medium-high heat. Once the oil is hot, carefully place the breaded chicken breasts in the skillet. Cook for approximately 3 to 4 minutes on each side, or until they are golden brown and cooked through. It's important to avoid overcrowding the pan; you may need to cook the schnitzel in batches.

5. Prepare the Peas: While the schnitzel is frying, bring a small pot of water to a boil. Add the young green peas and cook for about 2 to 3 minutes until they are tender yet still vibrant green. Drain and season with a pinch of salt and a little butter if desired.

Serving Suggestions

Once the schnitzel is cooked and the peas are ready, it's time to plate your meal. Serve the crispy fried chicken schnitzel alongside a generous helping of young green peas. For an added touch, garnish with fresh lemon wedges to squeeze over the schnitzel, enhancing the dish's flavors with a refreshing citrus note.

Conclusion

This simple yet delicious lunch set of fried chicken schnitzel with young green peas is not only quick and easy to prepare but also offers a delightful combination of textures and tastes. The crunch of the schnitzel paired with the sweetness of the peas creates a well-rounded meal that is sure to satisfy. Follow this recipe, and you will have a fantastic dish that can be enjoyed any day of the week, whether it's a busy workday or a leisurely weekend lunch.

Ingredients: simple, total time: 90 min.: 4 serving

For Peas:

4 Tbsp Olive oil EVO
1 small red onion/ finely chopped
600 g young green peas/ frozen
3 medium carrots/ diced
650 ml water/ divided
salt to taste
2 tsp dry weed dill/ or fresh 2 Tbsp
1 tsp dry spice Vegeta
25 g butter

For Fried Chicken:

7 larger chicken breast steaks
2 tsp dry spice
salt and black pepper to taste
2 eggs / scrambled
5 Tbsp of flour
6 Tbsp of breadcrumbs
7 Tbsp Olives oil EVO for frying

Set-lunch-of-Green-peas-with-fried-Chicken — Set lunch of Green peas with fried Chicken

Preparation:

Prepare all the ingredients as mentioned above.
Start by preparing the peas first.

Green Peas:

Fry the chopped onion in olive oil over low-moderate heat in a medium saucepan.
When the onion has softened and become transparent, add the chopped carrot and mix well, stew for about 5–7 minutes.
After that, add the green peas, stir all well and cover, stew for about 7–10 minutes with occasional stirring.
Immediately after that, add water so that it is 2 fingers lower than the level of the peas, cover the pot, cook on low to moderate heat and occasionally stir every 10–15 minutes.
In the meantime, add the Vegeta dry seasoning and a little salt, stir and continue to cook for another 1 hour.
During that hour, add weed dill, water gradually every 15 minutes until the peas are soft.
The peas are ready when they are soft and there is very little liquid left at the bottom of the pot.
At the end, add butter and stir well for about a minute and turn off the heat. Set aside.

Fried Chicken:

Now prepare the chicken cutlets by seasoning them with Vegeta dry seasoning, salt and pepper.
Beat the eggs and add a little salt. Put the flour in the second shallow plate, and the crumbs in the third.
Pour oil into a large pan and set it to low-moderate heat, that way it will heat up well while breading the steaks.
First put the seasoned schnitzel in flour and roll it well, then add it to the beaten eggs, then drain it well and roll it into crumbs well on all sides, put the ready schnitzel on a plate.
Repeat the process until you have used up all the material.
Put the finished steaks in hot oil and increase the heat a little, fry for about 4–5 minutes on each side until golden brown.
Place on a kitchen towel to absorb excess fat.
You can combine this dish with chicken soup or, if you like Italian, with tortellini.
Serve warm.