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.
- Ready In:
- 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.