Chicken Scotch Eggs

Steps

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  1. Wash chicken fillet, then dry with napkins and clean from the films. Cut the white meat into medium sized pieces so that they are more convenient to grind into minced meat. Peel garlic cloves and cut half. Separate the parsley greens from the stems, wash them and cut them. Combine all the ingredients in a blender bowl. Add salt and spices to taste.
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  2. Grind chicken fillet with garlic and herbs in a uniform thick stuffing. Put it in a deep bowl. Divide the minced meat into 10 parts so that all the billets turn out to be the same size.
  
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  3. Wash the quail eggs, transfer them to a saucepan with cold water and set them on fire. Boil the eggs for 3 minutes after boiling the water so that the yolk inside is fully cooked. Cool the boiled quail eggs and peel. Make a round cake one-centimeter-thick from one part of the stuffing. In the center lay out a boiled quail egg.
  
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  4. Gently wrap the boiled quail egg in minced chicken, forming round balls. This way we will cook all the Scotch eggs.
  
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  5. Now, when all the blanks are formed, you can proceed to breading. First, roll each chicken ball in wheat flour.
  
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  6. In a deep plate, beat one egg with a fork. Dip our blanks in the egg so that they are completely covered with it.
  
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  7. Now it remains to breach chicken balls in breadcrumbs.
  
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  8. In this way, breach all 10 blanks. In a frying pan with high sides, heat vegetable oil. Carefully place the scotch eggs in a pan. Fry products until golden brown on all sides.
  
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  9. To remove excess oil, put the finished Scotch eggs on a plate covered with paper towels.
  
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  10. Serve scotch eggs hot. Although this recipe belongs to snacks, it can be safely served as a main course with a salad of fresh vegetables.
  
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  11. Bon Appetit!
  
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  12. Chicken Scotch Eggs