• 2 slices toast bread, crust removed and pulp finely chopped
• 4 tablespoons liquid cream
• 500 g chicken, minced
• 1 egg, lightly beaten
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• 1 tablespoon fresh dill, chopped
• 2 tablespoons butter, softened
• 1 sachet MAGGI® Coating Mix
• 3 tablespoons vegetable oil

Preparation

In a large bowl, soak the bread pulp in the cream until the liquid is absorbed. Mix in the minced chicken, egg, salt, pepper, dill, and butter.

Form the mixture into oval shape pieces and put them in the freezer for about 20 minutes until they become firm.

Remove the pieces from the freezer and coat them with MAGGI® Coating Mix . In a large, nonstick frying pan, heat the vegetable oil over moderate heat. Pan-fry the chicken pieces until golden brown on both sides for 4 to 5 minutes on each side.

Serve with mixed green salad.