Chicken rye schnitzel with mustard sauce from A Bird in the Hand: Chicken Recipes for Every Day and Every Mood (page 38) by Diana Henry

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Notes about this recipe

  • averythingcooks on February 14, 2024

    I had a stash of fresh rye bread crumbs in the freezer specifically for this recipe and the verdict here was clear...this is really good! I've never "schnitzelled" thighs before, the rye bread crumbs give lots of flavour (but I also needed more than called for) and the sauce was delicious with both the chicken and our side of roasted potatoes & broccoli. We almost always have rye bread on hand and so it's an easy decision to make this again...and again.

  • stockholm28 on June 21, 2015

    I really enjoyed this dish and although I don't have kids I suspect it would be a good family dish. The rye breadcrumbs were really subtle. There is definitely a slightly different flavor from the basic panko breaded chicken, but I'm not sure that I'd be able to discern the rye in a blind taste test. The recipe calls for 1 3/4 cups of rye bread crumbs but I needed nearly twice that amount. She uses chicken thighs which was a revelation to me; I did pound mine with a mallet rather than follow her instructions of flattening with a rolling pin. The mustard shallot wine sauce is excellent. The sauce is definitely for the adults.

  • lilham on May 16, 2015

    The mustard sauce Is delicious with the schnitzel. Great addition to what is essentially a child's meal to adult tastes. (So now both my kids and us parents can enjoy it).

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