Chicken Nuggets with Vegetable Side

Ingredients

• 800 g large, waxy potatoes
• 5 tbsp Rapeseed Oil
• Salt
• Pepper
• 1 tsp paprika powder
• 3 tbsp whole wheat flour
• 600 g Chicken breast fillets
• 2 Eggs
• 80 g whole wheat breadcrumbs
• 400 g frozen corn
• 400 g frozen green beans
• 2 tbsp butter

Instructions

1. 1.

   Peel and wash the potatoes, then cut them into about 1 cm thick, even sticks. Place the potato sticks in a sieve and rinse under running water until clear. Transfer to a bowl and pour boiling water over them; let soak for 15 minutes, then drain and pat dry.

2. 2.

   Combine the potatoes with 2 tbsp oil, salt, pepper, paprika powder, and 1 tbsp flour. Line a baking sheet with parchment paper and spread the fries on it. Bake in a preheated oven at 240 °C (220 °C fan‑forced; gas: level 4) for 30 minutes, turning after 15 minutes.

3. 3.

   Wash the chicken breasts, pat dry, and cut into nugget‑sized pieces. Season with salt and pepper and dust with remaining flour. Whisk the eggs in a bowl. Place the breadcrumbs in a shallow dish. Dip each piece first in egg, then coat thoroughly in breadcrumbs, pressing them on well. Heat the remaining oil in a pan and fry the nuggets over medium heat for about 4–6 minutes per side until cooked through. Drain on kitchen paper.

4. 4.

   Meanwhile bring water to a boil in a pot, salt it, and briefly blanch the corn and beans. Shock in cold water and drain. Melt butter in a pan and toss the vegetables together, seasoning with salt.

5. 5.

   Serve the chicken nuggets with the vegetable mix and fries on plates.