Grana Padano and almond coated chicken with mustard and basil mayonnaise dip
. Difficulty: Medium
. Serves: 4 people
. Preparation time: 45 minutes
Ingredients500 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 white onion
2 teaspoons of mustard
1L frying oil
50 g mayonnaise
Salt and pepper to taste
PreparationSlice 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.