Mini schnitzels with garlic sauce
These baked, breadcrumbed chunks of chicken thigh make delicious bite-sized nuggets – perfect with oven chips
- Prep:15 mins
- Serves 4
Nutrition per serving
- kcal 693
- fat 43g
- saturates 25g
- carbs 40g
- sugars 3g
- fibre 2g
- protein 36g
- salt 1g
- 500g skinless, boneless chicken thighs fillets
- 4 tbsp plain flour
- 2 eggs, beaten
- 140g dried breadcrumbs
- 75g butter
- 4 fat garlic cloves, finely chopped
- 200g crème fraîche
- ½ small bunch curly parsley, finely chopped
- mixed leaf (optional), to serve
- skinny fries (optional), to serve
Heat oven to 220C/200C fan/gas 7. Place the chicken thigh fillets between 2 pieces of cling film and bash with a rolling pin to about 1cm thick. Cut the chicken into bite-sized pieces.
Put the flour, eggs and breadcrumbs on 3 separate plates. Season the flour, then toss the chicken pieces in it to coat, followed by the egg and finishing with a coating of breadcrumbs.
Put the breadcrumbed chicken on a baking sheet and cook for 10-12 mins.
Meanwhile, in a small pan, melt the butter, then stir in the garlic and cook for 3-4 mins until it is softened. Turn down the heat, whisk in the crème fraîche and most of the parsley and season to taste. Serve the sauce in a small pot on the side, to dip into, sprinkle the remaining parsley over the sauce, and serve with salad leaves and skinny fries, if you like.