Breaded Mini Chicken Schnitzel Bites
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Breaded Mini Chicken Schnitzel Bites

Breaded Mini Chicken Schnitzel Bites

with a Garlic & Chive Gravy Dip | Perfect for sharing

These mini chicken schnitzels are the perfect sharing plate or starter. Bite-sized chunks of chicken are coated in herby panko breadcrumbs and baked until golden and crispy. Dunk them into garlic and chive gravy dip and share them between friends and family, or enjoy them all to yourself!

Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time45 minutes
Cooking time30 minutes


serving amount

50 grams


(Contains Cereals containing gluten)

1 sachet(s)

Roasted Spice and Herb Blend

2 unit(s)

British Chicken Breasts

2 unit(s)

Garlic Clove

10 grams

Chicken Stock Paste

1 bunch(es)


Not included in your delivery

2 tbsp


2 tbsp

Oil for the Breadcrumbs

15 grams


1 tbsp

Plain Flour for the Gravy

200 milliliter(s)

Water for the Gravy


Nutritional information

Energy (kJ)2229 kJ
Energy (kcal)533 kcal
Fat28.4 g
of which saturates7 g
Carbohydrate27.4 g
of which sugars1.1 g
Protein43.1 g
Salt2.13 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Baking Tray
Mixing Bowl
Garlic Press
Medium Saucepan
Small Bowl



a) Preheat your oven to 220°C/200°C fan/gas mark 7. Pop the mayo (see pantry for amount) into a medium bowl.

b) In a separate medium bowl, combine the panko breadcrumbs, roasted spice and herb blend and the oil for the breadcrumbs (see pantry for amount).

c) Cut each chicken breast into 3cm chunks. Season with salt and pepper, then add to the bowl of mayo and mix to coat well. Dip the chicken pieces into the breadcrumbs, ensuring they're completely coated, then transfer to a baking tray.

d) Bake on the top shelf of the oven until slightly golden and cooked through, 20-25 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.


a) Meanwhile, peel and grate the garlic (or use a garlic press).

b) Pop a medium saucepan on medium-high heat, add the butter (see pantry for amount) and melt it gently. Once melted, add the garlic and fry until fragrant, 1 min. Stir in the flour for the gravy (see pantry for amount). Continue to stir until combined - you've made a roux! Cook, stirring, until the roux is a medium brown colour, 2-3 mins.

c) Gradually stir in the water for the gravy (see pantry for amount), then stir in the chicken stock paste and bring to the boil, stirring out any lumps that form. 

d) Lower the heat and simmer, stirring occasionally, until the gravy has thickened to your liking, 10-12 mins.


a) While the gravy simmers, finely chop the chives (use scissors if easier).

b) Once the chicken is cooked, transfer to a sharing dish and sprinkle over half of the chopped chives.

c) Add the remaining chives to the gravy and stir through. Reheat if necessary.

d) Pour the gravy into a small bowl to dip your chicken schnitzel bites into.


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