John Myers
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Parmesan Brussels Sprouts with Spicy Chicken Nuggets
The perfect Parmesan brussels sprouts with spicy chicken nuggets recipe with a picture and simple step-by-step instructions.
Parmesan Brussels sprouts
- 500 g Cauliflower
- 3 tbsp Flaked almonds
- 150 g Butter
- 3 tbsp Freshly grated Parmesan
- Nutmeg, freshly grated
- Salt
Chicken nuggets
- 2 Chicken breasts
- 2 Eggs
- 1 Clove of garlic
- Dried rosemary
- Espelette pepper
- Salt
- Black pepper from the mill
- Flour
- Panko flour
- Oil
Parmesan Brussels sprouts
- Clean the Brussels sprouts and carve the stalk in a cross shape and cook in sufficient salted water – not too soft, it shouldn’t be mushy, but still have a bit of bite. In the meantime, toast the almond flakes in a pan without fat.
- And then melt the butter over medium heat and simmer until the butter has turned brown, i.e. nut butter. Then pull the pot off the stove immediately. Drain the Brussels sprouts and place in a serving bowl, season with nutmeg and add the flaked almonds, and mix once.
- Now pour the nut butter over the Brussels sprouts and mix, and at the very end, mix the Parmesan over the Brussels sprouts and a little more.
Chicken nuggets
- Cut the chicken breasts and bite-sized nuggets. Now build a breading line. Put some flour in the bowl, and put the two eggs in the second bowl. The garlic clove is finely rubbed in here, a little rosemary and Espelette pepper as well as salt and pepper are added and everything is whisked vigorously.
- Put the panko flour in the 3 bowl. Now roll the chicken nuggets in the flour first, knock off the excess flour well, then pull it through the seasoned egg and then roll in the panko flour and then fry in the hot oil – either a pot or deep fryer, and then drain well on paper towels and then serve with the Brussels sprouts .
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