Chicken nuggets with potato wedges

ingredients:

600 g of chicken inner fillet

6-7 tablespoons breadcrumbs

1 egg - pasteurized

2 tablespoons oil

4 baking potatoes

1 tablespoon oil

Salt and pepper

ketchup

1 cucumber

1 can of corn

Preparation time: approx . 30 minutes

 1 Heat the oven to 225 degrees. Wash the potatoes and cut into wedges , put them on a baking sheet with baking paper and toss oil, salt and pepper over. Roast in the oven for approx. 25 mins .

2 Pour egg and breadcrumbs in two separate plates. Mix ½ package of bread crumbs with 1 teaspoon salt and a little pepper. Pat the chicken meat dry with paper towels and turn it in the egg then in breadcrumbs.

3 Brown chicken pieces in oil on both sides in a non-stick frying pan over high heat . Reduce heat to medium and cook approx. 8 min . They must take color and become crispy .

4 Meanwhile cut the cucumber into cubes and mix them with corn .

5 Serve chicken nuggets with potato wedges , corn salad and ketchup .

Beef stroganoff express

4-8 large potatoes

2-5 parsley roots

400g mixed mushrooms

500 g beef in wok strips

50 g butter

2 tsp smoked paprika

Salt , pepper

4 dl water

1 beef bouillon cube

1 dl cooking cream

½ cup flat-leaf parsley

1 Peel the potatoes and cut them into small cubes approx. 3x3 cm . Peel the parsnips and cut them into cubes approx. 3x3 cm . Boil potatoes and parsnips until tender in unsalted water, approx. 15 minutes .

2 Clean the mushrooms and halve the largest in two pieces .

3 Brown the meat in half the butter 2-3 minutes . in a frying pan and put on a plate . Brown mushrooms approx . 4 min in the pan.

4 Add the meat back to the pan and season with paprika, salt and pepper. Add water , broth and cream and cook for 3-4 minutes .

5 Drain the potatoes and parsley roots and mash them with the electrical beater.

6 Stir the remaining butter in the mashed potatoes and season with salt and pepper. Serve stroganoff sprinkled with chopped parsley.