Mini schnitzels with garlic sauce

• skinless, boneless chicken thigh↗500g g

  fillets

• plain flour↗4 tbsp tbsp
• eggs↗2

  beaten

• dried breadcrumbs↗140g g
• butter↗75g g
• fat garlic cloves↗4

  finely chopped

• crème fraîche↗200g g
• curly parsley↗½ small bunch

  finely chopped

• mixed leaf↗

  (optional), to serve

• skinny fries

  (optional), to serve

Step-by-step instructions

1. 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. 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. 3

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

4. 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.