Macadamia Crusted Chicken Medallions
Serves: 3
Vicente Kshlerin
1 January 1970
Based on User reviews:
48
Spice
51
Sweetness
40
Sourness
39
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 cup
Flour1
Egg1 cup
Milk4 tbsps
Mustard (pomery)1 tbsp
Mayonnaise1 clove
Garlic (sliced)1 large
Onion (spanish)1 bunch
Spinach (fresh)1 tbsp
ButterDirections:
1
Make Macadamia flour: mix together flour, pulverized nuts and season with salt and fresh black pepper
2
Make egg dip for chicken breast: mix one egg with milk and 1 tablespoon mustard, and season with salt and fresh black pepper
3
Make mustard sauce: mix remaining mustard and mayonnaise, and thin with water
4
Slice the chicken breasts in 3 horizontal slices
5
Pound them slightly between plastic wrap or waxed paper, season with salt and pepper
6
Slice the onion thinly, saute it in 1 tablespoon olive oil for about 4 to 5 minutes until caramelized
7
Remove from pan
8
Flour chicken pieces and dredge in the egg dip, then flour them again
9
Saute them for 3 minutes on each side until golden brown
10
Remove from pan to a baking sheet and bake them at 375 degrees for 3 to 4 minutes, or until juices run clear
11
Drain excess oil and breading from the saute pan, and add 1 tablespoon olive oil and sliced garlic
12
Stir until golden
13
Add spinach and red pepper, sauteeing until spinach is wilted
14
Season with salt and pepper, and transfer to the center of a serving plate
15
Add 1 tablespoon butter to the pan
16
When melted, add the onions and cook briefly
17
Place on top of the spinach
18
Remove the chicken from the oven and fan it around the vegetables
19
Spoon the mustard sauce around it