Elevated Chicken Nuggets, a.k.a. Croquettes
Makes 4 servings
½ pounds ground
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-
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
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.