FRIED TURKEY NUGGETS WITH PAN GRAVY

SERVES 4

There was a restaurant we used to go to when I was young that served the best turkey nuggets. Unfortunately, it no longer exists, so I decided to try to duplicate the recipe. This comes close. It is equally good with chicken.

INGREDIENTS

1-1/2 pounds boneless turkey breast or tenderloins

1 cup all-purpose flour

2 large eggs, beaten with 2 tablespoons water

2 cups dried breadcrumbs, preferably homemade

Salt and pepper to taste

1 teaspoon dried sage leaves

1 teaspoon dried thyme leaves

1/2 teaspoon dried rosemary leaves

1/2 teaspoon paprika

Vegetable or canola oil for frying, approximately 2 cups

2 tablespoons all-purpose flour

1 can (14.5 ounces) low-salt chicken broth

1/2 cup water

Cut turkey into 1-inch cubes. On a plate, mix together the breadcrumbs, salt, pepper, sage, thyme, rosemary and paprika. Dredge the turkey first in the flour, then the eggs, then the breadcrumb mixture. Place on a rack and refrigerate for 15 to 30 minutes.

Preheat oven to 200° F. Heat the oil in a large, deep skillet over medium-high heat. Fry the turkey in batches until golden brown. Drain well and place in oven to keep warm. Remove all but 2 tablespoons of oil from the pan. Place over medium heat. Add the 2 tablespoons flour and stir well to combine. Heat, stirring often, until lightly browned, about 4 minutes. Gradually add the broth and water, whisking well to prevent lumps and to scrape up browned bits in bottom of pan, and cook over high heat until thickened, about 4 minutes. Serve the turkey, passing the gravy separately.

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