Mini Chicken Schnitzels and Garlic Sauce
Mini Chicken Schnitzels and Garlic Sauce



  • 500g chicken thigh fillets, skin and bone removed
  • 4 tbsp seasoned flour
  • 2 beaten eggs
  • 150g panko breadcrumbs
  • 75g butter
  • 4 chopped garlic cloves
  • 200g crème fraîche
  • ½ bunch parsley, finely chopped
  • Fries and salad, to serve
  • Preheat the oven to 220C. Place the thighs between sheets of film and bash until 1cm thick. Cut into large bite-sized pieces. Place the eggs, flour and breadcrumbs into 3 separate shallow bowls. Toss the chicken pieces in the flour, then dip in the egg and finish with a coating of breadcrumbs. Place on a baking sheet and bake for 12 mins.
  • Meanwhile, melt the butter in a small pan and stir in the garlic. Cook for 3 mins, then reduce the heat and whisk in the crème fraîche and most of the parsley. Season to taste, then serve alongside the schnitzels for dipping with some fries and salad.
15 mins
4 serving

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