Ingredients

• 2 Chicken Breasts
• 100ml milk
• 1 clove of garlic
• 1 tablespoon lemon juice
• 45g Cornflakes / or rice crispies
• 30g Parmesan Cheese grated
• 1 egg
• 4 tablespoons plain flour
• 3-4 tablespoons sunflower oil for frying

Method

• 1. Cut the chicken breasts into 2.5in strips and put them into a bowl. Mix together the milk, garlic, lemon juice and some black pepper and pour over the chicken. Cover and refrigerate and leave to marinate for 2 hours
• 2. Put the cornflakes in a plastic bag and crush with a rolling pin until they are reduced to a fine crumb. Add the cheese and transfer to a large plate
• 3. Whisk the egg in a small bowl with 1 tablespoon of milk. Season the flour and put on a large plate. Remove the chicken pieces from the marinade, shaking off any excess. Toss in the seasoned flour then dip in the egg and roll in the cornflakes. Put the oil in a non stick frying pan and over a medium heat fry the nuggets for 2-3 minutes on each side, until golden and crisp and the chicken is cooked through. Drain on kitchen paper and cool slightly before serving

Allergies

Wheat / Milk including lactose. Ask us about allergens

Serves

Makes 4 Portions