Chicken nuggets

Preparation:

Preparation: Bone the chicken, pass it through a food processor together with the mortadella and collect the purée in a bowl. Melt the butter in a saucepan and add the flour: as soon as this is golden, dilute it with the milk and add salt. Stir the sauce continuously until you see it thickened. Then add it to the minced chicken and mortadella, also adding the parmesan, the minced parsley and the mushrooms (soaked in tepid water) also minced. Mix everything well, then form croquettes with the mixture; dip them first in the eggs beaten with salt and then in the breadcrumbs. Heat plenty of oil in the frying pan, let the croquettes brown, drain them on a sheet of absorbent kitchen paper and serve piping hot.