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Mini schnitzels with garlic sauce

Mini schnitzels with garlic sauce

A star rating of 4.7 out of 5.12 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

Nutrition: per serving


  • 500g skinless, boneless chicken thigh 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


  • STEP 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.

  • STEP 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.

  • STEP 3

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

  • STEP 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.

Goes well with

Recipe from Good Food magazine, February 2015

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A star rating of 4.7 out of 5.12 ratings

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