Panko and parmesan Brussels sprouts

Gary Maclean
20 - 30 mins

These breaded Brussels sprouts are a moreish party snack and a great way to use up any bulk-bought Brussels sprouts. The panko breadcrumbs give them a bite while parmesan adds a deicious savoury edge. Yum!

300g Brussels Sprouts, cooked
70g Panko crumbs
1 Egg
Splash Milk
50g Flour
Pinch Chilli powder
20g Parmesan cheese
Oil for baking
Salt and pepper
1-2 rashers pancetta (optional)
Pre heat your oven to 200˚C.
The first job is to coat the sprouts in the panko crumbs. To do this you will need what’s called a pané system. This consists of a tray with seasoned flour, one with an egg and a little milk and a third tray with the breadcrumbs. I have put a pinch of chilli in the flour to add a little heat.
First roll the sprouts in the flour and chilli, then the egg and milk mixture and then lastly into the panko crumbs.
Place the coated sprouts into a tray and coat with a little vegetable oil.
Bake for about 20 minutes making sure you shoogle the tray now and again.
Remove from the tray and top with shreds of parmesan using a potato peeler. If desired, fry up some pancetta and add that too.