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

  • shallots
  • chicken thighs
  • double cream
  • Dijon mustard
  • groundnut oil
  • dry white wine
  • rye breadcrumbs

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • 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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