Today's news about Anthony Bourdain has me gutted. A while ago, I was watching an episode of Parts Unknown where Tony is hanging out in a pub, eating some fried food, minty peas, and throwing back a few beers. I had the necessary ingredients and decided to make myself what he was having. So it felt appropriate to share this recipe today. His curiosity for the world around him and reverence for the food and customs of all people has so deeply inspired my love of food and travel. Thank you, Tony, for treating all people and their heritage with dignity and for inspiring hundreds of wannabe cooks and travelers. 

Ingredients

For the Nuggets

• 1 large or 2 chicken breasts, cut into cubes
• 1 egg, beaten
• 1/2 cup flour
• 1/2 cup panko breadcrumbs 
• 2 tbsp grated Parmesan
• 1/4 tsp cayenne pepper
• 1 tsp oil
• salt and pepper to taste
• Cooking spray

For the peas

• 1 tbsp butter
• 1 cup frozen green peas
• 2 cups water
• 2-3 sprigs mint leaves, chopped finely
• salt and pepper to taste

Method

Preheat the oven to 425 F degrees and set aside a cookie sheet, sprayed with cooking spray. Prepare the chicken by drying it with a paper towel and cutting it into bite-sized nuggets. Take three bowls - pour the flour in the first bowl, beat an egg in the second bowl, and mix the panko, parmesan, salt, pepper, cayenne, and olive oil in the third bowl. 

Take each piece of chicken and repeat the following: coat the piece in flour and shake off the excess, coat in the beaten egg, and lastly, coat in the panko mixture. Set on the cookie sheet and space out the nuggets. Place the sheet in the 425 F oven and cook for 20 minutes, flipping at the 10 min mark. 

While the chicken is cooking, prepare the peas. Bring a pot of water to boil and add the frozen peas for 2 mins, or until blanched. Drain the peas, add to a bowl, and immediately add the butter so that it can melt. Add in the mint leaves, salt, pepper, and lemon juice. Mash with a fork.

Nuggets and minty peas are best enjoyed with some malt vinegar and a beer!