John Myers
Ingredients for 1 servings:
- 400 g chicken or turkey
- 3 slice(s) bread(s), gluten-free
- 3 tbsp breadcrumbs, gluten-free
- 70 g cream cheese
- 50 ml milk
- salt and pepper
- Paprika powder, sweet
- 1 egg(s)
- 100 g cornflakes, gluten-free
- 15 g sesame seeds
- Rapeseed oil
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes
delicious
Cut the meat into small cubes, remove the crusts from the bread slices and also cut them into cubes. Mix the meat and bread cubes with the cream cheese, breadcrumbs, and milk. Finely process this mixture in a food processor, but you can also use a meat grinder. Season the mixture with salt, pepper, and paprika and mix thoroughly by hand. Form into small, oblong sausages and set aside on a board or large plate. Beat the egg well in a deep plate and set aside. Weigh the cornflakes and place them in a freezer bag. Then, using your hands, press the cornflakes down a little (the gluten-free ones are not as large as regular cornflakes). Pour into a deep plate and mix with the sesame seeds. Now, first coat each chicken stick in egg and then in the cornflake/sesame mixture. When they are all ready, fry in hot oil, then cook over medium heat for about 20 minutes, turning frequently, until cooked through.
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