So much better! Enjoyed by all, a small salad is enough to accompany them.
INGREDIENTS FOR 4 PEOPLE :
400 g chicken breast
1 clove garlic
300 g salad
250 g breadcrumbs
5 g paprika powder
4 eggs
1 lemon
1 orange
50 g flour
190 ml sunflower oil
5 g mustard
pepper
salt
THE RECIPE
Cut chicken breasts into nugget-sized pieces.
Put them in a bowl with
salt, pepper,
a pinch of lemon zest and orange,
a teaspoon of lemon juice and as much orange.
Stir well.
If we have a little time, we can marinate this mixture in the fridge.
Wash and drain the salad.
For the vinaigrette, put in a jar:
a tablespoon of lemon juice,
2 to 3 tablespoons of oil,
one teaspoon mustard
grated garlic with a fine hole grater.
Shake vigorously.
Mix the breadcrumbs with the flour, paprika and a little more orange zest.
Season with salt and pepper.
Break the eggs into a container and whisk them.
Heat the oil in a large pan and prepare a plate covered with paper towels.
Take the chicken pieces and pass them in the egg, then in the breadcrumbs, then again in the egg, and again in the breadcrumbs.
Cook the nuggets in the pan over relatively high heat.
Do not put too much at once in the pan: it will probably be necessary to proceed in several batches.
When the bottom side is golden brown (in a few minutes), turn the nuggets over and brown them on the other side, lowering the heat a little so they have time to cook inside.
Then place them on the absorbent paper and place another sheet on top to absorb excess oil.
Continue with the other nuggets.
If the pan gets too dirty - breadcrumbs can escape into the pan and burn, do not hesitate to clean it and leave with fresh oil for the next batch.