Mini schnitzels with garlic sauce – With Orange Chilli Coconut Smoked Garlic
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Mini schnitzels with garlic sauce - With Orange Chilli Coconut Smoked Garlic

Ingredients

500g skinless, boneless chicken thigh fillets
4 tbsp plain flour
2 eggs beaten
140g dried breadcrumbs
75g butter
4  Orange Chilli Coconut Smoked Garlic cloves, finely chopped
200g crème fraîche
½ small bunch curly parsley, finely chopped
mixed leaf (optional), to serve
skinny fries (optional), to serve


Method

 

  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 Orange Chilli Coconut Smoked 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.

Acknowledgements

Based on a recipe by Katy Greenwood


SMOKED GARLIC

Buy  Orange Chilli Coconut Smoked Garlic


 

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