John Myers
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Chicken Nuggets ‘la Piccata Milanese …
The perfect chicken nuggets ‘la piccata milanese … recipe with a picture and simple step-by-step instructions.
Rosemary Potatoes
- 400 g Potatoes
- Olive oil
- Pepper and salt
- 2 Stalk Fresh rosemary
Chicken nuggets a ‘la Piccata milanese
- 5 Chicken fillets
- 1 Egg
- Breadcrumbs
- Grana Padano grated
- Pepper and salt
- Fat for frying
Rosemary Potatoes
- Peel, wash and quarter the potatoes. Mix in a bowl with olive oil. Season with salt and pepper vigorously.
- Spread on a greased baking sheet. Wash rosemary, shake dry. Pluck the rosemary needles and spread on the potatoes. Bake in the oven at 170 degrees for about 30 minutes. Turn in between.
Chicken nuggets a ‘la Piccata milanese …
- Wash the meat, dry with kitchen paper, cut into pieces.
- Whisk the egg. Mix the breadcrumbs with Parmesan (1/4 breadcrumbs, 3/4 Parmesan), season with salt and pepper.
- Heat the fat in the pan. First turn the meat in the egg, then in the breading. Fry on both sides.
- Arrange the nuggets on plates together with the rosemary potatoes.
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