Chicken Nuggets

Ingredients:

400g chicken breast fillets

4 tbsp plain flour

1 egg, lightly beaten

115g panko breadcrumbs or other dried breadcrumbs

Procedure:

Cut the chicken into bite-sized pieces. Put the pieces on a layer of cling film, cover with another layer of cling film, then use a rolling pin to bash the pieces until around 2-3mm thick and uniform.

Tip the flour onto a plate and mix with a pinch of salt. Put the beaten egg in a bowl and tip the breadcrumbs into another bowl. Dip each chicken piece in the flour, then into the egg (sha off the excess), and finally toss in the breadcrumbs and transfer to the lightly oiled baking tray. We find that bread crumbing using one hand is less messy. Grab your pan, use enough to cover the b of your pan to shallow fry, heat the in the over a high heat and shallow fry the nuggets in two or thr batches for 3-4 mins on each side until golden. carefully r with a slotted spoon. Serve with tomato sauce if you like.