Italian-style chicken parmesan croquettes
Portions 40 croquettes
Nutritional information
PAR PORTION (5 croquettes): Calories 515; Protéines 56 g; M.G. 16 g; Glucides 35 g; Fibres 1 g; Fer 3 mg; Calcium 142 mg; Sodium 778 mg.
Ingredients
- 20 boneless, skinless chicken thighs
- 30 ml (2 tbsp) of spaghetti sauce seasoning
- 250 ml (1 cup) all-purpose flour
- 4 eggs
- 750 ml (3 cups) of panko breadcrumbs
- 250 ml (1 cup) of grated Parmesan cheese
- 10 ml (2 tsp) of garlic powder
- 15 ml (1 tbsp) dried parsley
- Salt and pepper to taste
Steps
- Preheat the oven to 205 °C (400 °F).
- Cut each chicken thigh in half.
- Season the chicken thighs with the spaghetti sauce seasonings.
- Prepare three shallow bowls. In the first, place the flour. In the second, beat the eggs. In the third, mix the breadcrumbs with the Parmesan cheese, garlic powder, and parsley. Season with salt and pepper.
- Coat the chicken thighs in flour, dip them in beaten eggs, then coat them in the breadcrumb mixture.
- Place the chicken nuggets on one or two baking sheets lined with parchment paper. Spray with cooking spray.
- Bake for 20 to 22 minutes, until the chicken is no longer pink inside. Remove from the oven and let cool.
- Place the chicken nuggets in freezer bags. Remove the air from the bags and seal. Place in the freezer.
- At mealtime. Preheat the oven to 205 °C (400 °F).
- Spread the desired amount of frozen chicken nuggets on a baking sheet lined with parchment paper.
- Reheat in the oven for 20 to 25 minutes, until the inside of the croquettes is hot.
