Chicken nuggets boiled: Today a recipe recycling, easy and tasty, not to throw the leftover chicken in the oven, boiled chicken or just the slice of grilled chicken. The chicken nuggets or meat, prepared from an already-cooked meat and Advanced, They belong rightfully to recycle kitchen that cuts across Italy: Rome is the famous boiled croquettes, made with leftover boiled. In this case, I tried boiled chicken to prepare the chicken broth and, with leftovers, I made these chicken nuggets, that transformed your surplus in a delicious tasty Meatball, soft inside and crunchy on the outside, accompanied by a sauce of balsamic vinegar and chips cut fries. If you replace the balsamic glaze with less healthy ketchup and mayonnaise you will see that even the kids will love your poor advanced Chicken. Take a look at all my RECIPES OF MEATBALLS to find something tasty to inspire you and good day!
CROCCHETTE CHICKEN BOILEDPrint This
- FOR CHICKEN CROCCHETTE:
- 250 grams of cooked chicken (lesso, Grilled, baked)
- 150 grams of potatoes
- 1 egg
- little chopped garlic (Optional)
- 40 grams of grated Parmesan cheese Dop
- 30 grams of grated pecorino cheese Dop
- chopped parsley as required
- salt and pepper
- enough flour for the Breading
- breadcrumbs as required for the Breading
- 1 egg for the Breading
- peanut oil for frying as required
- FOR THE POTATO CHIPS:
- 2 medium sized potatoes
- oil for frying as required
- salt to taste
- FOR THE REDUCTION OF BALSAMIC:
- 100 milliliters of balsamic vinegar of Modena
Blend all the ingredients necessary to prepare the Meatballs in the mixer, except the salt and pepper that you'll rule later. When you have a homogeneous mixture, season with salt and pepper and form, with hands slightly wet, some croquettes not too large and slightly oval in shape.
Put in a dish a little’ of flour, in another the breadcrumbs in a third beaten egg with a little water and slightly salty and pass each croquette first in flour, then in egg and finally in breadcrumbs. Fry the Meatballs in peanut oil.
Balsamic reduction, put 100 ml of balsamic vinegar of Modena in a saucepan and cook over low heat until it reduces by half.
For potato chips, Peel and wash potatoes. Cut with the mandolin into thin slices, thickness of one millimetre. Put them in a bowl filled with cold water so they lose the starch. The water should be changed at least 4-5 times, Rinse well the potatoes, until it becomes clear. Put the potatoes on absorbent paper and let them dry completely. Fry the potato chips in abundant boiling oil: When are golden put them on a sheet of paper towel and season with salt just before serving, to avoid soften.
Serve croquettes with balsamic sauce and French fries, best if on the couch and watching tv. Bon appétit!
THE PAIRING: Ciavolich Winery, Pecorino colline pescaresi Igp, Vintage 2013. Is the suggestion to this recipe. Is’ Abruzzo white wine with aromas of white flowers and hints of citrus. To a clean taste, combines a strong minerality on the palate and a savory finish.