Polpettine di riso e carne | La Cucina della Laura

Cook the rice according to package instructions and let it cool.

In a pan, heat the extra virgin olive oil and sauté the chicken breast until cooked through, then chop it finely.

In a bowl, combine the cooked rice, chopped chicken, rosemary, grated grana padano, 1 egg, salt, and pepper. Mix well to form a mixture.

Shape the mixture into small balls (polpettine).

Prepare the breading by beating another egg in a bowl, and place flour and breadcrumbs in separate dishes.

Coat each polpettina first in flour, then dip in the beaten egg, and finally coat with breadcrumbs.

Heat the seed oil in a frying pan and fry the polpettine until golden brown on all sides.

Equipment Needed

Spice Level: