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bitki (chicken rolls), mark's

GSMegan avatar
Recipe by
Megan Stewart
@GSMegan
Middletown, OH

Here is another of Mark's Polish family recipes, translated to share. I would consider them more like meatballs, personally, than rolls. And what is it about pickled beets? Salad, yes, but you lost me at the beets.

►
yield 4 serving(s)
method Stove Top

Ingredients For bitki (chicken rolls), mark's

  • 1 Tbsp
    butter, melted
  • 1/4 lb
    mushrooms, finely chopped
  • 1 c
    bread crumbs, white or wheat
  • 12 oz
    boneless, skinless chicken breasts, minced
  • 2
    eggs, separated
  • 1/4 tsp
    nutmeg
  • 2 Tbsp
    flour
  • 3 Tbsp
    oil
  • salt and pepper

How To Make bitki (chicken rolls), mark's

  • 1
    1. Melt the butter in a pan and fry the mushrooms for 5 minutes until soft and the juice has evaporated. Allow to cool 2. Mix the crumbs, chicken, yolks, nutmeg, salt and pepper and the mushrooms well. 3. Whisk the egg whites until stiff. Stir half into the chicken mixture, then fold in the rest 4. Shape the mix into 12 meatballs, about 3 inches long and and inch thick. Roll in the flour to coat 5. Heat the oil in a pan and fry to 10 minutes turning until golden and cooked through.
  • 2
    Serve with a green salad and pickled beets.
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