Chicken Rye Schnitzel (4)

A quick dinner from ” A BIrd in the Hand” by Diana Henry

Chicken Rye Schnitzel (4)
Print Recipe
Chicken Rye Schnitzel (4)
Print Recipe
  1. Put the chicken thighs between two sheets of greaseproof paper and flatten them with a rolling pin. (Bash them, but not so violently that the chicken flesh starts to break up.)
  2. Set out three broad, shallow soup plates (or something similar). Fill one with the flour and season it well, the next with the eggs and the last with the breadcrumbs.
  3. Make the mustard sauce. Melt the butter and gently sauté the shallots until soft. Add the vinegar, whack up the heat and reduce to about one tablespoon.
  4. Add the wine and boil to reduce by half, then add the cream, mustard, lemon, some salt and pepper and heat through. If it becomes too thick (the lemon juice will thicken the cream), just let it down with a little water. Set aside.
  5. Season the thighs, then dip each one in the flour to coat, then the egg, then press into the rye crumbs. Set on a non-stick baking-sheet as they are ready.
  6. Heat half the groundnut oil in a large non-stick frying pan. Cook the thighs over a medium heat for four minutes on each side, until golden and cooked through. Sprinkle with salt and pepper and quickly squeeze lemon juice all over the schnitzel. Reheat the sauce and serve immediately with the chicken.
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