Grana Padano and almond coated chicken with mustard and basil mayonnaise dip
Difficulty  Medium
|
Preparation  45 min
|
Servings for  4 people
|
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
Preparation
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.
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.
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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