Sweet and Sour Crumbed Chicken

from Rigoni di Asiago, Mielbio, Savory
  • Level
  • Duration
    - min. (Preparation)
    - min. (Cooking)
  • Portions


  • 4 | Chicken pieces
  • 80 g | Unsweetened cereal (rolled oats, puffed rice or corn flakes)
  • 30 g | Breadcrumbs
  • 30 g | Flaked almonds
  • 2 | Crackers
  • 60 g | Mielbio wildflower (liquid)
  • 5 ml | French mustard
  • A pinch | Salt


Crumble the crackers and the cereal in a bowl until they form coarse crumbs. Add the flaked almonds and the breadcrumbs. In another bowl, mix together the mustard, the honey and a pinch of salt. Dip each piece of chicken into the honey-mustard mix, coating well and shake off any excess. Roll coated chicken in crumb mix. Use a little pressure to ensure the crumbs stick well to the chicken pieces. Place on a lined oven tray and put into a hot oven for about 25 minutes. Excellent served hot or cold, with a little ketchup on the side.


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