John Myers
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Parmesan Chicken Nuggets with Pineapple Chutney
The perfect Parmesan chicken nuggets with pineapple chutney recipe with a picture and simple step-by-step instructions.
pineapple-chutney
- 400 g Fresh pineapple, already peeled and cut into fine cubes
- 3 Shallots
- 1 Red Chilli pepper
- 20 g Ginger
- 1 Lime, zest and juice
- 4 tbsp Raw cane sugar
- Basil leaves
- Black pepper from the mill
- Salt
- Oil
Parmesan Chicken Nuggets
- 2 Chicken breasts
- 75 g Parmesan, freshly grated
- 75 g Breadcrumbs
- 2 tbsp Flour
- 2 Eggs
- Espelette pepper
- Black pepper from the mill
- Salt
- Oil
pineapple-chutney
- Roughly cut the shallots, the ginger and the chilli as well and cut into large pieces – everything in the moulinette and finely chop. Heat some oil in a pan and sauté the shallots, ginger, chilli and lime zest.
- Then add the diced pineapple, add the 4 tablespoons of raw cane sugar and let it caramelize, then deglaze with all of the lime juice and simmer until the liquid is almost gone. Then pour into a bowl, season with salt and pepper and let cool down.
Parmesan Chicken Nuggets
- Cut the chicken breasts into nuggets. Stick the two eggs together and season with salt, pepper and Espelette pepper. Mix the freshly grated Parmesan with the breadcrumbs.
- Now we set up a Panierstrasse. 1st station – the bowl with the flour. 2nd station – the bowl with the clumped egg. 3rd station – the bowl with the Parmesan and breadcrumb mixture.
- Now first turn the nuggets in the flour, knock off the excess flour well, then pull it through the egg and then turn in the Parmesan-breadcrumb mixture. Heat a lot of oil in a pan and fry the nuggets on both sides until golden brown over medium heat and degrease on kitchen paper.
finish
- Finely chop a few basil leaves and mix with the cooled chutney, fill the chutney into portion bowls and serve with the chicken nuggets.
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