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.