Serve these crunchy chicken nuggets with rye or cornbread and a simple tomato salad. Prepares for 20 minutes.
It is necessary
- - 500 g chicken breast fillet;
- - one egg;
- - a glass of bread crumbs;
- - a teaspoon of dry seasonings;
- - 5 tbsp. tablespoons of sunflower oil;
- - salt to taste.
- For the sauce:
- - 0, 5 tbsp. basil (torn leaves);
- - a glass of tomato paste;
- - 50 g parmesan;
- - 0.5 teaspoons of ground chili.
Instructions
Step 1
Cut the breasts into 5cm boneless, skinless meat cubes.
Step 2
Beat the egg in a separate bowl. Combine bread crumbs, dry seasonings, and salt in another shallow dish.
Step 3
Dip the chicken pieces first in the egg and then in the bread crumbs. Make sure the meat is soaked well with the mixture and place on a baking sheet, leave for 10 minutes.
Step 4
Prepare the sauce by placing the basil in a skillet with tomato paste, grated Parmesan cheese, and ground pepper. Heat everything over low heat for about five minutes, stirring occasionally, then pour into a bowl and cover. Let the sauce cool while the chicken is cooking.
Step 5
Heat the oil in a clean skillet, add the chicken and cook for 15 minutes, turning occasionally, until the meat is brown and well done. Remove the chicken from the pan and blot the fat with paper towels.
Step 6
Divide the slices into bowls, serving with small bowls of sauce.
