Crunchy chicken breast meatballs

“Receita Vatel by Chef Justa Nobre”

For the chicken breast:

250 g chicken breast;
30 g onion;
1 slice of tin loaf bread without crust;
2 soup spoons of milk;
50 g grated mozzarella cheese;
1 soup spoon of chopped dry parsley;
1 soup spoon of chopped chives;
1 teaspoon of paprika;
vatel’s traditional sea salt 5 spices – qb;
1 teaspoon of vatel’s baking soda.

To fry:

2 eggs;
50 g breadcrumbs;
50 g ground linseed;
100 g poppy seeds;
100 g sesame seeds;
oil (to fry) – qb


Chop the meat with the onion. Soak the bread in milk and add to the other ingredients, mixing it well. Form small balls and coat them with the beaten eggs. One part should be coated with the mixture of breadcrumbs and linseeds, the other with the poppy seeds. The remaining ones should be coated with the sesame seeds. Fry in hot oil (170ºc) and pat them dry in vegetal paper. You can serve them warm with a salad, or cold as a starter.

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