How to cook chicken patties

Ingredients

• 750 g of chicken pulp (equal parts of breast and thigh fillets);
• 350 grams of hard loaf;
• 220 ml of milk;
• 30 g butter;
• 2 eggs;
• 1 teaspoon salt;
• ½ tsp black pepper;
• ghee or butter - for frying.
  
  

Cooking

150 g loaf soaked in milk. When it swells, squeeze it out and pass through the meat grinder along with the chicken meat. Do not pour out the milk: it is still useful. Add 30 g of soft butter, salt and pepper to the mince, mix well and put aside.

Separately prepare the breading mixture. To do this, cut the remaining 200 g long loaf into small cubes (approximately 4 mm sides) and dry them. Add eggs, a pinch of salt and mix in a bowl with milk.

Form a medium-sized patty with minced hands. Dip each into the milk mixture, then roll in breadcrumbs and place in a well-heated pan with butter. Fry the patties on moderate heat from both sides until golden brown.

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