Schnitzels de poulet bio avec aïoli à l’ail

Ingrédients

• 4 organic chicken fillets, skin removed
• 2 tablesp. olive oil
• Juice of 1 lemon
• 1 teasp. fresh thyme leaves
• 1 teasp. fresh mint leaves, chopped
• 1 garlic clove, peeled and crushed
• 100 g dried white bread crumbs or Panko crumbs, seasoned with salt and pepper
• Salt and freshly ground black pepper
• 50 g flour seasoned with salt and pepper
• 1 egg, beaten
• 100 ml milk

Préparation

1. 1

   To prepare the chicken: In a bowl mix together olive oil, lemon juice, thyme leaves, mint leaves and garlic.

2. 2

   Rub the mixture over the chicken and marinade for 30 minutes if you have time.

3. 3

   Preheat oven to Gas Mark 6, 200°C (400°F) .

4. 4

   Take three medium bowls and put the flour in one, the eggs and milk in another and the breadcrumbs in the third. Whisk the eggs and milk to combine.

5. 5

   Lift the chicken out of the marinade and working one at a time, dust each chicken breast with flour, dip into egg mixture, then press into breadcrumbs, making sure each breast is well coated.

6. 6

   Lay on a shallow baking tray lined with lightly oiled baking parchment, drizzle a little oil over the chicken and bake in the oven for 25 minutes.

7. 7

   For the garlic aioli: Mix the mayonnaise with the garlic, mustard and lemon juice.

8. 8

   Taste, season and serve along with the chicken.