Junior chef
Utensils
baking paper
Baking tray
Bowl
Oven mitts
Paring knife
Rolling pin
Tablespoon
Teaspoon
Cutting board
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
Cornflakes
Place cornflakes into a plastic bag, crush with a rolling pin, place in a shallow bowl.
Chicken nuggets
Pour the cornflour into a shallow dish, beat the egg in a deep bowl. Salt the chicken, toss it in the flour in batches and then shake off the excess. Dip in the egg and turn in the cornflake mixture. Press the crumbs firmly into the chicken, place on a baking tray lined with baking paper, and drizzle with oil.
Accompaniment
Cut the potato into segments, mix in a bowl with the oil, paprika and salt, and place next to the chicken on the tray. Mix ajvar, tomato puree and jam in a small bowl and set aside.
To bake
Approx. 20 mins. in the lower half of an oven preheated to 180°C. Remove from the oven and serve with the tomato dip.
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