40g lightly salted popcorn
40g cheddar cheese
30g fresh grated Parmesan
1 tsp paprika
1 chicken breast
flour
2 eggs, lightly beaten
METHOD
Put popcorn, cheeses and paprika into a food processor and whiz for 1-2 mins until the popcorn is reduced to crumbs. Season to taste.
Cut chicken into strips, about the size of a fish finger. Dust with flour, dip in egg and coat with crumb mixture.
Melt a little butter and olive oil in a fry pan and cook chicken strips until golden and crispy.
COMMENT
Original recipe was popcorn fish but I only had chicken to hand, which was YUMMY. I will try with fish next time. Great for the big kids in the family with a fresh salad.
Make me gluten free - Just make sure the flour for coating is gluten free, and you are good to go.
ELLA-ometre She took one bite and said she didn't like it.... going through a bit of a defiant stage..
ZACH-ometre Ate it all and more. Loved it. WINNER.
Source: Annabel Karmels, The Fussy Eaters Cookbook
No comments:
Post a Comment