Fried Chicken Medallions (Meat-Gloo and Sous-Vide)

Yes, I am a genius!!! Did I mention I am modest and humble too? Repurposing ingredients and recipes is a great way to make something from something completely unique. Well, that was a mouthful. This recipe started with Cordon Bleu Wellington (Sous-Vide & Meat Glue). Click on the recipe if you want to make this... I am making this again for appetizers at the next family get together. 

Set up a breading station. Seasoned AP flour, egg, and seasoned bread crumbs. Make your own or use Italian bread crumbs. I love combing panko with Italian bread crumbs and kicking them up with extra spices and cheese. 

 Slice into medallions

Bread as you would normally do.....

 Refrigerate for an hour. And maybe a stint in the freezer for 15 minutes. Don't forget these have cheese in the center. If they are super cold the cheese will not melt prematurely during the fry. 

Side dish- Radicchio, shallots, green onion, sun-dried tomatoes, cheese fried up with spices. Add some sugar to cut down some of the bitterness from the radicchio.