Crispy – light chicken nuggets

Ingredients for 4 servings:

• 1 kg chicken breast fillet(s)
• 2 eggs
• 2 cups flour.
• 5 cup(s) cornflakes, unsweetened
• Salt and pepper, or chicken seasoning
• Oil (sunflower)
• possibly Parmesan

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

low-fat

Preheat the oven to 200°C (170°C fan-assisted). Crush the cornflakes (e.g., place them in a freezer bag, press out any air, and roll them over with a rolling pin). Season the flour generously with salt and pepper or any other chicken seasoning you like. Place the seasoned flour, beaten eggs, and crushed cornflakes into 3 separate soup bowls. For a special touch, you can also add a little grated Parmesan cheese to the cornflakes (preferably without for children). Trim the chicken breast fillets of any tendons and excess fat and cut into manageable pieces. Coat these first in flour, then in egg, and finally in the cornflakes. Place the breaded chicken nuggets on a baking tray lightly greased with sunflower oil. To prevent sticking and to make washing up a little easier, you can also line the tray with aluminum foil and then lightly grease it. Bake the nuggets in the preheated oven for 15 minutes. After the cooking time has elapsed, turn the nuggets over and bake for another 15 minutes. Serve with a curry dip and salad, for example.