John Myers
Ingredients for 3 servings:
- 300 g chicken breast
- 1 ½ slices of toast
- 20 g chips (rosemary)
- some milk
- some flour
- Rapeseed oil, for frying
- 500 g potatoes
- Paprika powder
- Sea salt
- pepper
- 2 tbsp oil
Instructions
Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes
with rosemary chips and toast breading
Peel and quarter the potatoes, toss with oil, paprika, sea salt, and pepper. Bake in the oven at 200 degrees Celsius for about 30 minutes (the time may vary depending on the size). Grate the toast, grind the chips into a mortar and pestle or place them in a plastic bag and crush them with a rolling pin. Mix both together. Cut the chicken breast into thick strips, coat in flour, then dip in milk, and finally coat in the chip-toast mixture, pressing down firmly. Add oil to a pan and fry the nuggets for about 10 minutes. Make sure you use enough oil. Remove the potatoes from the oven and serve with the nuggets.
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