The nugget alternatives!

There are other alternatives that spring to mind – for the grown-ups you could have a whole breast per person - prepared in exactly the same way as the nuggets i.e. bashed flat and coated. This version is called an escalope and is traditionally made with veal.

Here's my useless bit of information for the day … the technical culinary term for coating with breadcrumbs is “pané”. If you like extra crunch you can use panko crumbs and blitz them so you have a finer texture and then “double pané” your coating.

If you want extra flavour, try adding a seasoning to your crumb – as a guide – roughly speaking a tablespoon is equivalent to 25g ergo the 4 tablespoons of breadcrumbs mentioned in the original recipe is approximately 100g. Add a tablespoon of seasoning to 100g of breadcrumbs for extra zing. Tip the crumb into a food bag, add the seasoning and shake to combine.

The other alternative is to make chicken burgers, coated in the crumb. They don't have to be a perfect circle, random and rustic is good, think of it as serendipity – a happy accident! Slice a chicken breast in half, place between two sheets of cling film and then bash and turn as you go.

There's another benefit here – all that bashing is a stress buster releasing the lockdown frustrations.

I can't leave this without giving a veggie option and in fact my own weekend treat. Check out the Mushroom label for the Miso Mushroom Burger 9th September 2018 using Portabello mushrooms – yum!

Then there's the sides …