Grind the chicken meat in a food processor.
Mix with the cream cheese, parsley and eggs.
If the mixture is too soft, leisurely knead in the flour until it no longer seems wet.
Season with salt, pepper and freshly grated muscat.
Shape into sticks 4 to 5 cm long, roll in the breadcrumbs.
Fry in oil until golden brown on all sides.
Serve warm.
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