- Flour - 2 Art. spoons
- Egg quail eggs - 12 pieces
- Parsley, twigs - 3 pieces
- Chicken fillet - 300 grams
- Vegetable oil - 500 Grams
- Chicken Egg - 1 piece
- Breadcrumbs - 150 Grams
- Pepper, salt - To taste
- Dijon mustard - 1 teaspoon
- Garlic - 1 Tooth
1. Chicken fillet is washed in cold running water, then dried with paper napkins or a towel. Cut into small pieces and send them to the blender bowl. Wash the leaves of parsley, dry and add it to the blender, also add pepper, mustard, salt and garlic. We grind everything. 2. Put a quail eggs in a small pot, fill them with cold water. We put the pan on the fire, and until ready to cook eggs, it takes about three to four minutes after the water boils. Ready-made eggs are carefully taken out and cleaned of the shell. 3. In a bowl, break a chicken egg, beat it lightly with a fork, then pepper and salt. Pour the breadcrumbs and flour into separate plates. Now we divide the chicken ground into twelve pieces. We take one piece of minced meat in the hand, and flatten it into a flat cake. The quail egg is placed in the center of the flat cake. 4. Then roll the cake into the ball. With the rest of the eggs and stuffing do the same. We pan each ball in flour, then dipped in an egg, then into breadcrumbs. Shake off excess breading. Heat the pan with butter (or deep frying pan), fire medium. We put the balls here, and about seven to eight minutes, until ready, fry. 5. Serve chilled or warm.
Servings: 12