For the medallions: 450 g of deboned chicken breast, 100 g of cooked prosciutto, 4 slices of pão de fôrma esmigalhadas (100 g), 1 egg, 1/4 cup of milk, 1 medium-sized onion diced (90 g), 1 tablespoon of English mustard, 1/4 cup of olive oil, 1 tablespoon of vegetable oil
For the pesto: 1/2 cup of basil leaves (55 g), 2 nuts, 1 small garlic clove (3 g), 2 tablespoons of olive oil, 2 tablespoons of lemon juice, 2 tablespoons of water, 1 pinch of salt, 2 tablespoons of grated Parmesan cheese (14 g)
For the medallions: 450 g of deboned chicken breast, 100 g of cooked prosciutto, 4 slices of pão de fôrma esmigalhadas (100 g), 1 egg, 1/4 cup of milk, 1 medium-sized onion diced (90 g), 1 tablespoon of English mustard, 1/4 cup of olive oil, 1 tablespoon of vegetable oil
For the pesto: 1/2 cup of basil leaves (55 g), 2 nuts, 1 small garlic clove (3 g), 2 tablespoons of olive oil, 2 tablespoons of lemon juice, 2 tablespoons of water, 1 pinch of salt, 2 tablespoons of grated Parmesan cheese (14 g)
Prepare the medallions: Process the chicken and prosciutto through a food processor
Add the remaining ingredients, except for olive oil and vegetable oil
Mix well
On a smooth surface dusted with wheat flour, open the chicken and prosciutto mixture to about 1 cm thickness
Cut into rounds of approximately 7 cm in diameter, or use a glass
In a large skillet, heat some olive oil and vegetable oil over medium heat
Place the medallions side by side
Brown both sides, then remove from oil using paper towels
Prepare the pesto: Blend together basil leaves, nuts, and garlic clove in a blender
Add lemon juice, salt, and Parmesan cheese
Blend until smooth
Arrange the medallions on a serving dish and drizzle with the pesto.
