Tuesday, 22 October 2013

Chicken/Quorn garlic-lemon Goujons

These are excellent finger/party food that will please kids and adults alike. They are easy to make as well which is a big plus for me at least. Combined with their favourite dip these are bound to be a huge hit with children. I serve these with salad/steamed veggies like broccoli to make a balanced dinner/lunch meal for toddlers and add a serving of mash to make a filling meal for adults or older children. I tend to make these in two different ways: on rare occasions I deep fry them; regularly I shallow fry them and then bake them the rest of the way until cooked in the oven. Naturally, the oven baked one is the healthier option.

You will need:
400g mini chicken/quorn fillets (You can cut regular chicken breasts into strips)
1 tsp garlic paste + 2 tbsp lemon
salt & black pepper to taste.
35g plain flour
1 large egg, beaten
100g fresh breadcrumbs
3 tbsp vegetable oil for shallow frying or enough oil to deep fry (if not baking)

Clean and season the chicken strips with lemon, salt, pepper and garlic paste. Season flour with salt & black pepper to taste in a plate. In separate bowls beat the egg and add bread crumbs. Heat oil for shallow/deep frying in a pan. For shallow frying heat oil to med-high and for deep frying heat oil to med. Meanwhile, (for healthy option) preheat oven to 180 degrees Celsius (fan assisted). 

Dip the chicken/quorn strips in flour first, then the egg and finally the bread crumbs to coat well. Shallow fry in the oil for 2 mins on each side until golden. Place in an oven proof dish and cook for 10 mins in the oven. For deep frying, simply deep fry at med heat for 5-6 mins until cooked thoroughly and the crumbs are golden. Serve warm with favourite dip.

1 comment:

  1. mysore pakkukku badil itu koncham kedakkuma jey ;)


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