Chicken rye schnitzel with mustard sauce
Ah, one of the best midweek meals (and – hurrah – one that the kids have taken to as well). If you don’t want to make the mustard sauce, just serve some mustard (I prefer English here) on the side. I like it with a sweet-and-sour cucumber salad tossed with dill, or pickled or braised red cabbage. Little waxy potatoes too, please.
Ingrediënten
FOR THE SCHNITZEL
- 8 skinless boneless chicken thighs
- plain flour
- salt and pepper
- 3 eggs lightly beaten
- 200 g 7oz rye breadcrumbs (ideally from a loaf which is half rye, half wheat)
- 2 tbsp groundnut oil
- ½ lemon
FOR THE MUSTARD SAUCE
- 15 g ½oz unsalted butter
- 4 shallots finely chopped
- 3½ tbsp white wine vinegar
- 150 ml 5fl oz dry white wine
- 200 ml 7fl oz double cream
- 2 tbsp Dijon mustard
- good squeeze of lemon juice
Instructies
- Put the 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.)
- 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.
- 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 1 tbsp.
- Add the wine and boil to reduce by half, then add the cream, mustard, lemon and 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 to reheat later.
- Season the thighs, then dip each one in the flour to coat, then the egg, then press into the rye crumbs.
- Set them on a nonstick baking sheet as they are ready.
- 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.
- The coating should be golden and the chicken cooked through.
- Sprinkle with salt and pepper and quickly squeeze lemon juice all over the schnitzel.
- Quickly reheat the sauce.
- Serve the chicken immediately with the sauc
