Elevated Chicken Nuggets, a.k.a. Croquettes

Makes 4 servings

½ pounds ground

turkey or chicken

½ pound fresh shiitake mushrooms (stems removed, cut into ¼- inch strips, sauteed in 4 tablespoons unsalted butter until brown, set aside and cooled)

2 tablespoons chopped sun-dried tomatoes

¼ cup fresh bread crumbs

2 cloves garlic, finely chopped

3 tablespoons Parme-

san cheese

2 tablespoons pine nuts, toasted in a dry pan until golden

2 large eggs

1 tablespoon chopped flat-leaf parsley

Kosher salt and freshly ground black pepper

1 cup panko bread crumbs

Grapeseed or canola oil

for frying

1. In a large bowl, mix the chicken, shiitakes, sun-dried tomatoes, bread crumbs, garlic, cheese, pine nuts, eggs, parsley, and salt and pepper to taste. Fold until well-combined.

2. Pour the panko into a shallow pie plate. Form the meat mixture into small patties and coat the patties on both sides with the panko. Set the patties aside. You can do this several hours ahead, covering and refrigerating the patties until ready to fry.

3. Heat a ½-inch layer of grapeseed oil in a frying pan until it's hot when you hold your hand over it. Put in a few croquettes at a time and cook until brown and crisp on both sides and heated through the middle, 3 to 4 minute per side.

- From Secrets of the Best Chefs: Recipes, Techniques and Tricks from America's Best Chefs (Artisan, 2012)

Per serving: 494 calories, 26 grams protein, 34 grams carbohydrates, 5 grams sugar, 29 grams fat, 169 milligrams cholesterol, 578 milligrams sodium, 3 grams dietary fiber.