Hooked on cooking – Supper for Jess and Grandad too!

When ready to serve you have two options.

Pre-heat oven 180fan/200c/Gas 6.

Heat a glug of rapeseed oil in a large frying pan on a moderate heat. If you wish to check whether the oil is ready to use drop a breadcrumb into the oil – if it sizzles and begins to colour you're ready to roll. Seal the nuggets on both sides and transfer them to a baking sheet and bake in the oven for 15 minutes or you can continue on the hob – turn the heat down low and turn the nuggets frequently until cooked through and golden brown. This will not take more than 15 minutes since the chicken is bashed thinly. If you want to be certain take one and cut it in half, it should be thoroughly cooked before serving.

As a guide from the three chicken breasts Jess made 8 decent sized nuggets and 1 whole breast for Grandad, prepared in exactly the same way as the nuggets. Grandad's version is called an escalope and is traditionally veal.

Here's the breaded nuggets :

Here's the end product :

Jess learnt the French culinary technique pané – meaning coated with breadcrumbs.

Don't you love it when a plan comes together!