Yes, it's the cheapest chicken meat, which we do not pay attention in the store because of its prices and some angular appearance. The minced chicken to thaw, merging released the fluid.

Bread to soak in water (milk), squeeze and add to meat mixture. Onions finely crumble and there. Crush the garlic and after the onions. Drive egg. Sypanut condiments (who doesn't love spice), salt and a few tablespoons of semolina, to frying to remove excess liquid.

Knead with a spoon or hand. Dipping her hands with oil, form a rather large chicken, several times slamming the meat from one palm to another. Someone beats the stuffing in a bowl, but splashes in the kitchen... so I do this with each cutlet separately, and spread it on a heated pan with vegetable oil. If someone likes to roll in breadcrumbs - please, go ahead.

Fried - turn. Further, at the end of this work we put the meatballs in, throw some Laurel leaves, 2 tablespoons of water and cover with a lid. Simmer on low heat for 10 minutes (approximately) and is served with favorite garnish (potatoes, pasta, buckwheat...). All a pleasant appetite!!!