Parmesan chicken goujons
SERVES
6
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
18
MINUTES
CUISINE
COURSE
Main
Method
These can either be cooked on the hob or in the oven. If using the oven, preheat to 200°C, gas mark 6, and place on a baking tray in the oven to preheat.
Cut the chicken into goujons the size of a big finger (1x10cm or ½x4in). Place the flour in a mixing bowl or in a plastic bag with some salt and pepper. Place the beaten eggs in another bowl. Mix the breadcrumbs and finely grated cheese together and place in a bowl or bag as well.
Toss the goujons in the seasoned flour, making sure they do not stick together, then remove. Shake off the excess flour and dip them in the beaten egg. Remove from the egg, letting the excess drip off, and toss into the breadcrumb cheese mix. Shake off the excess and lay the goujons on a plate.
To cook on the hob: Heat the oil in a large frying pan over a medium to high heat. When the oil is hot, add the goujons in a single layer, cook on one side for about 3 minutes until golden, then turn down the heat and flip the pieces over. Cook on the other side for about 4 minutes, until cooked through and golden.
To cook the goujons in the oven: Drizzle the base of the preheated tray with the oil and lay the floured and seasoned goujons in a single layer. Bake in the oven for about 12-18 minutes, turning the goujons over halfway through, or when golden on one side. When they are completely cooked, remove from the oven and serve.
This recipe is from Rachel's Favourite Food At Home.
Ingredients
600g boneless and skinless chicken
50g plain flour
salt
freshly ground black pepper
2 eggs, beaten
100g breadcrumbs
50g Parmesan, finely grated
3 tbsp sunflower oil
Method
These can either be cooked on the hob or in the oven. If using the oven, preheat to 200°C, gas mark 6, and place on a baking tray in the oven to preheat.
Cut the chicken into goujons the size of a big finger (1x10cm or ½x4in). Place the flour in a mixing bowl or in a plastic bag with some salt and pepper. Place the beaten eggs in another bowl. Mix the breadcrumbs and finely grated cheese together and place in a bowl or bag as well.
Toss the goujons in the seasoned flour, making sure they do not stick together, then remove. Shake off the excess flour and dip them in the beaten egg. Remove from the egg, letting the excess drip off, and toss into the breadcrumb cheese mix. Shake off the excess and lay the goujons on a plate.
To cook on the hob: Heat the oil in a large frying pan over a medium to high heat. When the oil is hot, add the goujons in a single layer, cook on one side for about 3 minutes until golden, then turn down the heat and flip the pieces over. Cook on the other side for about 4 minutes, until cooked through and golden.
To cook the goujons in the oven: Drizzle the base of the preheated tray with the oil and lay the floured and seasoned goujons in a single layer. Bake in the oven for about 12-18 minutes, turning the goujons over halfway through, or when golden on one side. When they are completely cooked, remove from the oven and serve.
This recipe is from Rachel's Favourite Food At Home.
