Heat butter or margarine in a frying pan.
Add flour and stir until brown.
On medium heat, gradually add the milk to form a thick bechamel cream.
In a frying pan we fry the chicken and then shredding.
We add the chicken to the bechamel sauce and broth, continue cooking, under continuous stirring,.
Let cool.
Beat two eggs on a plate, and in another bread crumbs.
Take the dough with a teaspoon, shape, by the egg and bread crumbs.
Fry in hot oil until golden brown.
0 servings