- 500g skinless, boneless chicken thigh fillets
- 4 tbsp plain flour
- 2 eggs, beaten
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 140g dried breadcrumbs
- 75g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 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.