A variation in the meat balls department. The chicken mince is delicate and healthier than pork. I decided to make these cutlets with herbs because that makes them more juicy and full of flavour. Enjoy!
500 g mince meat
1 white bread roll, soaked in water
spices: salt, pepper, paprika, garlic (might be freshly squeezed)
handful of chopped parsely
hanful of chopped chive
1 finely chopped onion
Chop the soaked bread roll and mix it with meat, onion, egg, herbs and spices. Form balls or bigger pieces (flatten them a little to make it easier to fry) and roll them in bread crumbs.
Fry on medium heat until golden/brownish. Make sure they are cooked inside (better to fry them on a covered pan).