4 – 5 chicken cutlets cut into cubes
1 tablespoon parsley
1 clove of garlic
salt and freshly ground pepper
1 glass of milk tea
2 tablespoons flour
2 tablespoons brie cream
Blend the chicken, garlic, parsley, pepper
Add the flour, milk and the brie cream. Stir for 30 second.
Brush a baking sheet or parchment paper with oil.
With lightly oiled hands shape balls and drop as you go on the plate. Place in the fridge for 10 minutes.
Spread the breadcrumbs in one bowl and the beaten egg in another.
Drench each chicken kibble in the egg then coat in bread crumbs. Deposit as you go on the plate.
Place in a cool place time to heat frying oil and fry each kibble until golden brown.
Drain and place on paper towels.
Serve hot with the sauce of your choice or simply mustard.