An interesting variant of festive meat snacks.
Ingredients:
Onion - 1/2 Pieces
Butter - 40 grams
Milk - 300 milliliters
Cheese sausage - 70 Grams
Flour - 2 tbsp. spoons
Salt and pepper - to taste
Nutmeg - 1 pinch
Chicken breast - 300 Grams
Garlic powder - 1/2 tsp
Eggs - 2 pieces
Breadcrumbs - 3 tablespoons. spoons
Vegetable oil - 1 cup
Preparation:
Pre boil in salted water chicken breast.
Preheat a saucepan or small frying pan, spread it and melt the butter piece.
Finely chop the onion, put in a pan and fry until soft and transparent.
Pour the flour, stir thoroughly until smooth.
Then pour the milk, stir thoroughly and put on low heat.
Cook the sauce until thick.
Rub on a small grater sausage cheese, add to thickened sauce and mix thoroughly until complete dissolution of the cheese.
Remove the sauce from the stove, leave to cool.
Finely chopped cooked chicken breast.
Pour some of the sauce and mix well.
All at once the sauce is not necessary to add, since the mass can get a very liquid.
We put all the weight on for 15-20 minutes in the refrigerator. During this time, the mass becomes more viscous and dense.
We beat a couple of eggs, add to taste salt and pepper.
In two separate plates pour breadcrumbs and flour.
Rolling of the cooled mass of small balls with chicken. Collapses first in flour, then dip into the egg and finally the breadcrumbs.
Heat the oil for frying, spread it balloons and fry until golden.
We shift on a paper towel to remove excess fat.
Bon Appetit!
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