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    Grana Padano and almond coated chicken with mustard and basil mayonnaise dip
    Difficulty
    Group 393Medium
    		Preparation
    T345 min
    		Servings for
    Group 3824 people
    crocchette di pollo impanate p

    Ingredients

    500 g chicken breast
    100 g Grana Padano PDO
    80 g stale bread
    80 g flour
    80 g whole milk
    50 g breadcrumbs
    30 g almonds
    1 egg
    1 white onion
    2 teaspoons of mustard
    1L frying oil
    50 g mayonnaise
    Salt and pepper to taste

    Grana PadanoHot finger food

    Preparation

    STEP 1

    Slice the chicken into pieces and place in the mixer, adding the breadcrumbs, sliced onion, 50 g grated Grana Padano, a teaspoon of mustard and a pinch of salt. Blend all the ingredients together until the mixture is soft but fairly dense. 

    STEP 2

    Make the batter, placing the sieved flour, egg, milk and a pinch of salt in a bowl and whisking until smooth and even. With wet hands, make little balls of mixture; dredge them first in the batter and then in the breadcrumbs, to which you will already have added the rest of the grated Grana Padano and the chopped almonds. In a bowl, mix the mayonnaise with one teaspoon of mustard and one of crushed basil.

    STEP 3

    Fry the chicken nuggets in plenty of vegetable oil, drain well with a skimmer and serve while still warm, seasoning to taste, accompanied by the mustard mayonnaise.

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