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Chicken and ricotta-cheese rissoles

  • 50 minutes
  • Easy
  • Second Courses

Ingredients: Per 6 servings

  • ¾ lb chicken, cooked (roasted or boiled)
  • lb ricotta cheese
  • 2 tablespoons parsley, chopped
  • 3 leaves of sage, chopped
  • ½ onion
  • 1 teaspoon lemon juice
  • lemon zest, grated
  • black pepper
  • all-purpose flour to taste
  • 1 egg
  • 1 egg yolk
  • breadcrumbs
  • butter
  • extra virgin olive oil
  • salt

Preparation:

Chop the previously cooked chicken meat and amalgamate it with the Ricotta. Add the parsley, chopped onion, and the juice and zest of the lemon. Salt to taste, amalgamating the mixture. If the mixture of ingredients is too consistent, add a little white flour. Using this mixture, prepare some rissoles, dip them in the egg and then in the breadcrumbs. Finally fry in oil and butter, until golden. Serve hot or even tepid in the summer.