Mini schnitzels with garlic sauce

These baked, breadcrumbed chunks of chicken thigh make delicious bite-sized nuggets – perfect with oven chips

  • Prep:15 mins
    Cook:15 mins
  • Serves 4
  • Easy

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


  1. 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.

  2. 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.

  3. Put the breadcrumbed chicken on a baking sheet and cook for 10-12 mins.

  4. 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.

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