WHAT?
300-400g. Chicken thigh fillets in small bites
100g Greek yoghurt
½ lemon and zest
Tablespoon of mustard
2 tablespoons olive oil
Chopped rosemary
Paprika
50g.corn flakes, 50g corn flour
Pepper, salt, oregano
HOW TO?
1️⃣Mix well yoghurt, ½ lemon, olive oil, mustard and paprika in a deep plate. In another plate mix corn flakes, corn flour, chopped rosemary, pepper and oregano.
2️⃣Flatten the chicken thighs. Salt and pepper in the fillets. Dip first the schnitzel in the yoghurt mix, then in the corn flakes mix.
3️⃣Place in grease proof paper on a tray. Cook in preheated oven for 25 minutes at 200 degrees.
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