This meal is perfect for after a big ride. The delicious combination of golden, crunchy schnitzel and tomato basil pasta will keep the hunger at bay even after the longest day on the road or trials. I love making schnitzel from scratch at home, but when I’m camp cooking a look for a high quality ready made one in the fresh deli.


500g dried spaghetti
1 tin crushed tomato
2 cloves garlic, finely sliced
½ teaspoon chilli flakes
4 chicken breast fillet schnitzels
Fresh basil to serve


  1. In a pot, heat 1 tablespoon of olive oil over medium heat, cook garlic and chilli for 1 minute before adding tomatoes and a handful of torn basil leaves. Bring to the boil and cook for 3-4 minutes, season well with salt and pepper and set aside.
  2. Bring a large pot of water to the boil, cook spaghetti according to directions. Drain and combine with sauce to keep warm.
  3. Heat a fry pan over medium high with 1 tablespoon of oil, cook chicken 5-6 minutes or until golden brown, turn and cook for a further 3 minutes or until cooked through. Remove from heat and keep warm and repeat with remaining schnitzels if necessary.
  4. Reheat pasta, divide between plates with schnitzel and scatter with fresh basil to serve.

Serves 4


  • Make sure the oil is hot before adding the chicken to avoid the crumb from absorbing the oil and becoming soggy.
  • Adding fresh basil is preferable, however dried can be used if not available.


  • Pork schnitzel can be used in place of chicken
  • Veggie patties can be used to create a vegetarian option of the recipe
  • Additional veggies such as onions, carrot and celery can be added to sauce

Subscribe to Our Newsletter

Thank you for subscribing!
This email is already subscribed.
There has been an error.