Parmesan chicken nuggets
Parmesan chicken nuggets takes approximately 45 minutes from beginning to end. This recipe serves 2 and costs $2.41 per serving. One portion of this dish contains around 36g of protein, 61g of fat, and a total of 799 calories. This recipe from Foodista has 61 fans. Head to the store and pick up bell pepper, boneless chicken breast, grana padano cheese, and a few other things to make it today. It works well as a rather cheap main course. All things considered, we decided this recipe deserves a spoonacular score of 87%. This score is great. If you like this recipe, take a look at these similar recipes: Parmesan Chicken Nuggets, Parmesan Chicken Nuggets, and Parmesan Chicken Nuggets.
Servings: 2
Ingredients:
Black pepper
1 boneless chicken breast, thinly sliced
½ cup homemade breadcrumbs
4 tbsp butter, softened and diced
1 egg, lightly beaten
1 Tbs fresh parsley, chopped
1 garlic clove, crushed
¼ cup Parmesan or Grana Padano cheese, grated
1/3 cup mayonnaise
Pinch of salt and black pepper
1/3 cup fromage frais (farmer's cheese)
Equipment:
baking sheet
oven
Cooking instruction summary:
- Cut the fillet into four to five smaller pieces.
- Mix and combine breadcrumbs, Parmesan and parsley in a shallow dish and season with salt and pepper.
- Dip the chicken pieces into the beaten egg, then into the breadcrumb mixture.
- Place in a single layer on a small baking sheet and chill in the refrigerator for at least 30 minutes or even overnight.
- Meanwhile, make the garlic mayonnaise. Mix and combine all ingredients. Cover and chill until ready to serve.
- Drizzle the butter over chicken pieces and cook in the oven at 180C for about 20 minutes, until crisp and golden.
- Serve immediately with the garlic mayonnaise and green salad.
- Easy suggestion: alternatively, cool the chicken, store in the refrigerator until required, and then serve at the room temperature with the garlic mayonnaise. Ideal for picnics.
Step by step:
1. Cut the fillet into four to five smaller pieces.
2. Mix and combine breadcrumbs, Parmesan and parsley in a shallow dish and season with salt and pepper.Dip the chicken pieces into the beaten egg, then into the breadcrumb mixture.
3. Place in a single layer on a small baking sheet and chill in the refrigerator for at least 30 minutes or even overnight.Meanwhile, make the garlic mayonnaise.
4. Mix and combine all ingredients. Cover and chill until ready to serve.
5. Drizzle the butter over chicken pieces and cook in the oven at 180C for about 20 minutes, until crisp and golden.
6. Serve immediately with the garlic mayonnaise and green salad.Easy suggestion: alternatively, cool the chicken, store in the refrigerator until required, and then serve at the room temperature with the garlic mayonnaise. Ideal for picnics.
Nutrition Information:
covered percent of daily need
