First, make the Balsamic Vinegar of Modena PGI mayonnaise. Use a hand-held blender and start by breaking up the yolks. Add the Balsamic Vinegar of Modena PGI and then start pouring in the extra-virgin olive oil in a very thin stream. The mayonnaise will begin to thicken and become nice and firm. Add a pinch of salt. Refrigerate until ready to use.

To prepare the mozzarella stuffed nuggets – remove your blender blades and leave them in the freezer for 15-20 minutes so they will not transfer heat to the chicken when mincing it. Cut the chicken into small dice, place in blender, add salt and oil and blend until you have a compact mixture.
Place in a bowl, mix in the breadcrumbs and Parmigiano Reggiano PDO until well blended. Take two small quantities of the mixture, flatten them, place a little mozzarella in the centre and close with the other part. Coat the nuggets with flour, then dip them in the beaten egg and then coat them in breadcrumbs.

Fry in very hot oil for a few minutes on each side. Drain the nuggets well on paper, serve with the Balsamic Vinegar of Modena PGI mayonnaise  and a side salad.