Chicken nuggets with paprika dip

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Peel the cucumber and cut or slice thinly. Wash parsley, shake dry and chop finely. Then peel the onion and cut it into fine cubes. Mix the diced onion with vinegar, salt, pepper and 1 pinch of sugar and fold in 4 tbsp. oil.

2. 2

   Mix cucumber slices, parsley and salad dressing and let it soak a little.

3. 3

   Now pour the peppers into a sieve and let them drain. Cut about 1/3 of the paprika into fine cubes. Pour the remaining paprika into a high mixing bowl and puree it with a hand blender. Now stir in the sour cream and taste the paprika dip with salt and a little paprika powder.

4. 4

   Finally, fold in the diced peppers.

5. 5

   Wash the meat, dab dry and cut into pieces. Then whisk the egg in a deep plate with a fork and season with salt and pepper. Mix breadcrumbs and ground almonds in another deep plate.

6. 6

   Turn the meat pieces first in the whisked egg and then in the breadcrumbs-almond mixture.

7. 7

   Heat 3-4 tablespoons of oil in a large frying pan. Fry the chicken nuggets in it over medium heat for 3-5 minutes on each side. Arrange on large flat plates. Serve with the pepper dip and cucumber salad.

8. 8

   Tip: If chicken nuggets are left over, they will also taste very tasty when cold.

Nutrition Facts

KCAL
540 kcal

CARBS
14 g

FATS
32 g

PROTEINS
44 g