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Mini Schnitzels with Crème Fraîche Sauce |
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| Serves 4 |
Prep 15 mins |
Cooking 15 mins |
Easy |
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My rating |
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Ingredients |
500g skinless, boneless chicken thigh fillets
4 tbsp plain flour
2 eggs, beaten
140g dried breadcrumbs
75g butter
200g crème fraîche
½ small bunch curly parsley, finely chopped
mixed leaf (optional),
to serve skinny fries (optional), to serve
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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.
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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.
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Put the bread crumbed chicken on a baking sheet and cook
for 10-12 mins.
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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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DAILY
DINNERS 
