Walnut and rosemary crusted chicken nuggets
Chicken nuggets or schnitzel have never been a food I’ve enjoyed or even been offered whilst growing up. It is however a common food I see in food diaries; so when I was given the challenge to make a crumbled chicken I felt a bit like an alien had taken over and I lost all my cooking know how’s.
Sucking up the challenge here it is... safe to say I nailed it as we have had this 3 times in 2 weeks!
500 gems chicken breast. sliced into even thickness strips (roughly 3 per medium chicken breast)
3/4 of a cup homemade mayo
3/4 cup of walnuts
rind of one small lemon
leaves off 2 rosemary sprigs
1/2 cup almond meal/almonds
salt and pepper
Blitz lemon rind and rosemary leafs, or finely chop
Add almonds, walnuts, salt and pepper to the blender and blitz until fine like Parmesan cheese
After letting the chicken sit coated in the mayonnaise for 30min coat each chicken strip in the crumb
Fry until golden brown both sides on a frypan the transfer to a 180degree oven for 10-15min
TIP : use the lemon for its juice to make a salad dressing with oil and Dijon mustard
TIP : start roasting sweet potato and cauliflower whilst prepping the chicken. Once chicken is ready for the oven put it on top of the vegetables you are roasting.