Grown Up Chicken Nuggets with Herb and Radish Salad

Cookbook author Molly Stevens fillets chicken breast for crispy grown-up chicken nuggets dredged in panko and fried in olive oil and butter.

235 Calories

28g Carbohydrates

11g Protein

636mg Potassium

2g Fiber

3g Sugar

2 tablespoons minced shallot
2 tablespoons fresh lemon juice
1/4 teaspoon kosher salt, plus more to taste
1/4 teaspoon black pepper, plus more to taste
1/4 cup extra-virgin olive oil
2 cups spicy salad greens, such as arugula, spinach, mizuna, mâche, tatsoi, and/or radish leaves
2 cups loosely packed fresh flat-leaf parsley leaves
1/2 cup loosely packed mixed fresh herbs, such as mint, dill, chives, basil, and cilantro
1/2 cup thinly sliced radishes
2 boneless, skinless chicken breasts (about 1 1/2 pounds)
2 1/2 cups panko
1/2 cup all-purpose flour (about 2 1/8 ounces)
2 large eggs
1 tablespoon Dijon mustard
1 tablespoon water
3/4 teaspoon kosher salt, plus more to taste
3/4 teaspoon black pepper
6 tablespoons grapeseed or safflower oil, divided
4 1/2 tablespoons unsalted butter, divided
Edible flowers, such as chive blossoms, pansies, and/or nasturtiums (optional), and lemon wedges, for serving