Remove chicken skin and separate the meat from the bones. To wash and to dry a bit. Pulp mince, put a crumb of bread (soaked in milk/slightly squeezed), salt, pepper and again pass through a meat grinder. Add the eggs, cream and mix well. The stuffing is supposed to be lush, but such that from it to form patties.

A lot of meat to divide into pieces of 100 gr and put on a wet Board. To postpone the stuffing aside and prepare the filling: parsley or dill finely chopped. Softened butter mixed with chopped herbs, season with salt and form small pieces of butter. (I bought a finished oil with herbs, we have in stores)

Lesion to prepare: beat eggs slightly and add milk. In the middle of the patties to stack the pieces out of the oil and form oval patties. Each cutlet wetted in liaison, then roll in the breadcrumbs.

The finished cake put into the freezer. When we have to, take out and fry. I cooked these burgers in advance and all I know at any time I have something to eat. But we can just fry if we have to.

In a deep frying pan or other suitable sized container, to heat the oil, carefully lay the cutlets into the hot oil. Fry the meatballs on both sides until Golden brown. Carefully, using a slotted spoon, remove meatballs from oil and transfer to a small baking sheet. Put the baking pan in pre-heated to ~180-190°C oven and cook until ready about 10 minutes. Remove from the oven and immediately serve.

Bon appétit!