I was right.
What’s not to love? Chicken pounded down, then breaded and fried. To top it all off, a creamy mustard sauce. Yum.
Unfortunately I did have to deviate somewhat from the printed recipe as despite my best efforts to make rye breadcrumbs, they didn’t work out. The bread wasn’t stale enough, so I didn’t get bread crumbs in the food processor, but something more akin to bread mush. I ended up using some sourdough breadcrumbs that I had in the freezer that worked just as well.
For us, this is a delightful variation of the firm family favourite, chicken parmigiana. Only in this case, there’s no tomato sauce or mozzarella cheese.
Would I make it again? Absolutely. It received a universal thumbs up from around the dinner table.