Vegan slaw
Lighten up your meal with this healthy, Asian-influenced side dish
Mini schnitzels with garlic sauce
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 500g skinless, boneless chicken thighfillets
- 4 tbsp plain flour
- 2 eggsbeaten
- 140g dried breadcrumbs
- 75g butter
- 4 fat garlic clovesfinely chopped
- 200g crème fraîche
- ½ small bunch curly parsleyfinely chopped
- mixed leaf(optional), to serve
- skinny fries(optional), to serve
Nutrition: per serving
- kcal693
- fat43g
- saturates25g
- carbs40g
- sugars3g
- fibre2g
- protein36g
- salt1g
Method
step 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.
step 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.
step 3
Put the breadcrumbed chicken on a baking sheet and cook for 10-12 mins.
step 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.
