John Myers
Ingredients for 2 servings:
- 2 chicken breasts (approx. 340 g)
- 30 g flour for working
- 1 egg(s)
- 2 dl milk
- 20 g flour
- 1 cup(s) breadcrumbs
- some salt and pepper or meat seasoning
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 38 minutes
Pat the chicken breasts dry with a paper towel and chop into small pieces. Place the pieces in a food processor or meat grinder. Once the meat is finely pureed, add a little seasoning to the puree. Rub your hands with flour to prevent the chicken puree from sticking to your hands. Take a walnut-sized portion and form nuggets. It’s best to form a ball and then simply flatten it. It’s important to add a little flour every now and then to shape the nuggets. Next, whisk an egg and season it. Add the milk and continue stirring. Sift in the flour and whisk until a creamy sauce forms. Now prepare the breadcrumbs. Dip the nuggets in the egg mixture and then coat them in the breadcrumbs. There should be breadcrumbs sticking to the nuggets. Fry the nuggets on both sides in enough oil over high heat on the stove until they are golden brown.
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