Prep 10 mins
Cook 10 mins
Chicken is one of the most popular meats eaten in eastern Europe. Use guinea fowl to mimic the gamey flavour of their chickens. Serve with pickled beets and a green salad. My kids like this with dipping sauces, ketchup, ranch dip, and honey mustard are their favorites.
- 1 tablespoon butter
- 4 ounces mushrooms, finely chopped
- 1 cup fresh white breadcrumbs
- 12 ounces chicken breasts, minced
- 2 eggs, separated
- 1⁄4 teaspoon nutmeg, grated
- salt and pepper
- 2 tablespoons flour
- 3 teaspoons oil
- Melt butter in a pan; fry the mushrooms for 5 minutes until soft and all the juices have evaporated. Allow to cool.
- Mix the breadcrumbs, chicken, egg yolks, nutmeg, salt and pepper and mushrooms well.
- Whisk the egg whites until stiff; stir half into the chicken mixture; fold in the remainder.
- Shape the mixture into 12 even small cylinders, about 3 inches long and about 1 inch wide.
- Roll in the flour to coat.
- Heat the oil in a frying pan.
- Fry the bitkis for 10 minutes, turning until evenly golden brown and cooked through.