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
- 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.
- Bring a large pot of water to the boil, cook spaghetti according to directions. Drain and combine with sauce to keep warm.
- 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.
- Reheat pasta, divide between plates with schnitzel and scatter with fresh basil to serve.
- 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