Chicken Parmesan Nuggets
Picture by djwtwo
It started with the menu in the cafeteria at perform, pointed out to me by a coworker: the “Fit Food” choice for lunch was Chicken Parmesan. “Fit Meals?!” Truly? Even better, the listed nutrition information stated the chicken (an entire fried, breaded half-breast, fully covered with cheese and marinara, atop linguini, with salad) was supposed to come in at 333 calories. I wasn’t acquiring it. A number of of the people I usually eat lunch with also observed it, which led to a conversation at the lunch table that went some thing like this (names omitted to defend the guilty):
“Fit meals? I know they use a weird criteria for it…”
“Yeah, anything like % of calories from body fat, or total sodium or…”
“Maybe the serving size is about one/10th of what’s on the plate?”
“So, the actual serving would be a chicken parmesan nugget?”
“A chicken parmesan nugget? Kind of a bastard kid of a fried mozzarella stick and a chicken nugget, with marinara for dipping?”
“Don’t say that also loud, or I can see McDonalds’ subsequent menu item.”
“Wait a minute… that may really be tasty, if you commenced with respectable cheese and chicken that wasn’t mechanically separated… hmm.”
And here we are. Dinner with a small hint of eeeevil (properly, only a little.)
one whole boneless skinless breast of chicken
4 boneless, skinless chicken thighs
1 tsp salt
one tsp dried oregano
1 tsp dried marjoram
1 tsp dried basil
one/two tsp onion powder
one/2 tsp freshly ground black pepper
block of low-moisture mozzarella cheese
three/four c flour
one c panko bread crumbs
oil for frying (2-3 quarts)
Lower the chicken into 1” cubes, and spot in the workbowl of a foods processor fitted with a metal blade. Add the salt, oregano, basil, marjoram, black pepper, and onion powder. Pulse until the chicken is a coarse paste (you ought to nonetheless have tiny, recognizable bits of chicken, not a purée).
Minimize the mozzarella into chunks about 1”x1/4”x1/2”. Functioning with wet hands, take about two tablespoons of the chicken mixture and wrap it completely close to a chunk of cheese. Make certain the chicken seals the cheese in fully, employing a tiny further chicken if you need to. Aim to preserve the form a flat oval, not meatball-shaped. Carry on doing work until you happen to be out of chicken (I received about twenty largeish nuggets.)
Place your oil in a dutch oven or other heavy, deep pot. Be confident there’s at least two" of distance from the oil to the best of the pot. Heat to 350°F. Set up a draining rig to eliminate the cooked nuggets to (I use a sheet pan with a double layer of paper towels, held down by an inverted cooling rack.
Lay out three bowls: 1 with the flour a single with the two eggs, beaten properly and 1 with the panko. Lightly dredge each nugget in the flour, tapping any extra off gently, coat with egg, then dredge yet again in the panko to coat fully.
Fry the nuggets 6-8 at a time in the 350°F oil, making it possible for the oil time to reheat between batches. Fry for 4-five minutes per batch, turning sometimes, until golden brown, then transfer to the draining rig. Awesome somewhat before serving (or, in McD’ese – "Caution: Filling could be sizzling").
I served these with some pasta dressed in a small olive oil and butter, a cup of marinara sauce to dip the nuggets in, with a grating of fresh parmesan cheese and some thinly sliced basil.
(Oh, and: Shhhhhhh! These aren’t all that different from any quantity of croquetas. I’m pondering chicken cordon bleu may possibly be a very good variant.)
Photo-smart, I just shot these in the afternoon light (it is so nice to be in a position to do that again…) coming into the dining area windows. I was torn among this shot displaying the serving and this alternate one, focusing on a single chunk of nugget, so I’m posting both.
Mango and Paprika Pork Recipe
Image by Vancour
Go through more about this meal, such as the recipe. on my website!
boneless beef ribs on polenta
Picture by telepathicparanoia
kinda made this up… chopped and browned the "ribs" in oil, then removed them and sauted onion, garlic, mushrooms, and a red pepper. extra some beef broth, then place covered in the oven at 350 right up until meat was falling apart (a couple of hrs). served on creamy polenta.