Today I’m adding another recipe to the blog’s Lunchbox category. Something that the children love and that can easily be bought ready-made, only here we make it ourselves and we therefore know exactly what’s inside.
- 2 tbsp olive oil
- 2 pieces of chicken breast
- 1 cup of flour
- 1 tsp of salt
- 1/2 tsp of pepper
- 2 eggs
- 2 cups of breadcrumbs
- 1/2 cup grated parmesan cheese (optional)
- 1 tsp herbs of Provence
Preheat the oven to 230 ° C. Grease a baking sheet with olive oil.
Cut the chicken fillets into not too thick pieces.
In a shallow bowl, combine the flour, salt and pepper. Reserve. Combine breadcrumbs and Provence herbs with a fork in a shallow bowl. Add the Parmesan and stir to combine. Beat the eggs in a third bowl.
Bread the chicken, giving the strips a good layer of the seasoned flour. Remove the excess. Dip in beaten eggs until well coated. Roll the egg-coated chicken in the breadcrumb mixture.
Place them on the oiled baking sheet. Bake the chicken nuggets for 10 minutes, then turn them over and continue cooking until the breadcrumbs are golden and the chicken is cooked, thats about 8 minutes more.
Ideally serve with a sauce.
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