Parmesan Chicken Nuggets

with Potato Cubes and Slaw

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Instructions

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1 Bake potatoes

Preheat the oven to 200°C/180°C fan. Chop the potatoes (skins on) into cubes. Add the potatoes to a large baking tray with a drizzle of vegetable oil and a generous pinch of salt. Toss the potatoes in the oil until they are fully coated. Roast in the oven for 25-30 min or until starting to turn golden and crisp. Once crisp, sprinkle with the smoked paprika

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2 Prep ingredients

Meanwhile, chop the chicken breast into nuggets. Slice or shred the white cabbage as finely as possible. Peel and grate the carrot. Trim and finely slice the apple into matchsticks. 

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3 'Bread' chicken

In a bowl, combine the Grana Padano, all purpose flour and a pinch of salt. Add the eggs to a separate bowl and whisk. Dip the chicken nuggets in the whisked eggs, then coat them in the cheesy flour.

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4 Fry chicken

Heat a non-stick pan over a medium heat with a drizzle of oil. Once hot, add the coated chicken nuggets and fry them for 5-6 min on each side until golden and cooked through. If the surface starts to brown too quickly, reduce the heat to low. Try not to move the nuggets around too much.

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5 Assemble slaw

Meanwhile, mix the mayonnaise, white vinegar and a pinch of salt in a large bowl. Add the shredded cabbage, grated carrot and apple. Give everything a good mix up.

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6 Serve

Serve the chicken nuggets with the potatoes and slaw to the side.

Tips for fussy eaters

Don't add the apple to the slaw, but serve it on the side in wedges.

Pro tip

Don't season the slaw until just before serving!

Breading chicken is super easy in this recipe which simply leaves the breadcrumbs out!

Cooking Time: 35 min

Cals 919 · Prot 66 · Carbs 83 · Fat 36

Ingredients

Number of people

Nuggets

Chicken breast 400 Grams
Grana padano 60 Grams
Plain flour 30 Grams
Salt 0.5 Tsp
Eggs 1 Piece
Vegetable oil 2 Tbsp

Potato cubes

Potatoes 600 Grams
Vegetable oil 1 Tbsp
Salt 1 Tsp
Smoked paprika powder 2 Grams

Slaw

White cabbage 300 Grams
Carrot 1 Piece
Green apple 1 Piece
Mayonnaise 50 Grams
White vinegar 15 ML
Salt 0.5 Tsp

Breading chicken is super easy in this recipe which simply leaves the breadcrumbs out!

Cooking Time: 35 min

Cals 919 · Prot 66 · Carbs 83 · Fat 36

Instructions

photo

1 Bake potatoes

Preheat the oven to 200°C/180°C fan. Chop the potatoes (skins on) into cubes. Add the potatoes to a large baking tray with a drizzle of vegetable oil and a generous pinch of salt. Toss the potatoes in the oil until they are fully coated. Roast in the oven for 25-30 min or until starting to turn golden and crisp. Once crisp, sprinkle with the smoked paprika

photo

2 Prep ingredients

Meanwhile, chop the chicken breast into nuggets. Slice or shred the white cabbage as finely as possible. Peel and grate the carrot. Trim and finely slice the apple into matchsticks. 

photo

3 'Bread' chicken

In a bowl, combine the Grana Padano, all purpose flour and a pinch of salt. Add the eggs to a separate bowl and whisk. Dip the chicken nuggets in the whisked eggs, then coat them in the cheesy flour.

photo

4 Fry chicken

Heat a non-stick pan over a medium heat with a drizzle of oil. Once hot, add the coated chicken nuggets and fry them for 5-6 min on each side until golden and cooked through. If the surface starts to brown too quickly, reduce the heat to low. Try not to move the nuggets around too much.

photo

5 Assemble slaw

Meanwhile, mix the mayonnaise, white vinegar and a pinch of salt in a large bowl. Add the shredded cabbage, grated carrot and apple. Give everything a good mix up.

photo

6 Serve

Serve the chicken nuggets with the potatoes and slaw to the side.

Tips for fussy eaters

Don't add the apple to the slaw, but serve it on the side in wedges.

Pro tip

Don't season the slaw until just before serving!

Ingredients

Number of people

Nuggets

Chicken breast 400 Grams
Grana padano 60 Grams
Plain flour 30 Grams
Salt 0.5 Tsp
Eggs 1 Piece
Vegetable oil 2 Tbsp

Potato cubes

Potatoes 600 Grams
Vegetable oil 1 Tbsp
Salt 1 Tsp
Smoked paprika powder 2 Grams

Slaw

White cabbage 300 Grams
Carrot 1 Piece
Green apple 1 Piece
Mayonnaise 50 Grams
White vinegar 15 ML
Salt 0.5 Tsp
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