Mini schnitzels with garlic sauce

Mini schnitzels with garlic sauce

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(11 ratings)

Prep: 15 mins Cook: 15 mins


Serves 4
These baked, breadcrumbed chunks of chicken thigh make delicious bite-sized nuggets - perfect with oven chips

Nutrition and extra info

Nutrition: per serving

  • kcal693
  • fat43g
  • saturates25g
  • carbs40g
  • sugars3g
  • fibre2g
  • protein36g
  • salt1g
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  • 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 a dairy product made from separating whole milk or cream into fat and…

  • 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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Comments, questions and tips

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30th Apr, 2017
Absolutely delish. The garlic sauce was excellent. Only used two cloves, it was ample. It wasn't quite cooked at 12 mins so gave it 15.
9th Nov, 2016
Fab recipe to make yummy (and totally not greasy) chicken nuggets. Baked these for hubby and 2 yr old and both polished them off! They needed a little over 12 mins to ensure they were cooked, but I couldn't believe how moist the chicken stayed! Didn't make the garlic dip - made my own with mayo and garlic/herbs mixed together (can't eat milk). A fab economical way to serve chicken (3 deboned thighs did the three of us).
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