Doses for 4 people.
For the Mayonnaise:
- 2 egg yolks
- 1 glass of seed oil
- 3 teaspoons of vinegar
- salt
For the nuggets:
- 400 g. of chicken breast
- 2 medium eggs
- 60 g. made with flour
- 150 g. of cornflakes
- Salt to taste
- Extra virgin olive oil
Method:
First, infuse the stigmas of Zafferano del Matese in very little hot water at least 3 hours before preparing the mayonnaise and let it rest (I remind you that the infusion procedure is described on each package of Zafferano del Matese). Attention. For this type of preparation it is particularly important that the infusion water is small: a larger quantity could compromise the stability of the sauce.
For the Saffron Mayonnaise. Beat the egg yolks in a small bowl with a little salt and a third of the vinegar. When the egg has completely melted, begin to drop the oil in a very thin stream, thus giving the egg time to absorb it. When everything has thickened, just as delicately drop in the remaining vinegar, continuing to whisk. Finally, whisking constantly, add the previously prepared Matese Saffron infusion.
For the nuggets. Preheat the oven to 200 degrees. For the breading, place the flour in a deep plate; then, in a separate bowl, beat and salt the eggs to taste. Then chop up the corn flakes, which you will need for the final part of the chicken breading. I used a bag, in which I put the cereals and then chopped them by working them with a rolling pin. At this point carefully flour the morsels one by one, then dip them in the egg and then in the chopped cereals. Then place them on a baking tray covered with greaseproof paper, sprinkle with oil and bake for about twenty minutes (obviously the cooking times will vary depending on the thickness of the nuggets).
Serve the mayonnaise with the chicken pieces.
