Mini Schnitzels with Garlic Sauce

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


  • Convert
  • Metric
  • Standard
  • Serves 4
  • 30 min
  • 500g ANCA Premium filetted chicken thighs
  • 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


  1. Heat oven to 200 degrees Celsius or 392 degrees Fahrenheit. Place the chicken thigh fillets between 2 pieces of cling film and flatten 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 minutes.
  4. Meanwhile, in a small pan, melt the butter, then stir in the garlic and cook for 3 to 4 minutes 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.

Nutritional information per serving:

kcal -         693

protein -    36g

carbs -      40g

fat -           43g

saturates - 25g

fibre -         2g

sugar -       3g

salt -          1g