Instructions

1. Soak the bread in milk.
   
2. Roughly chop the chicken fillet and blend it in a food processor or meat grinder. Transfer the minced chicken to a large bowl.
   
3. Peel and finely chop the onion (or use a blender) and add it to the chicken.
   
4. Add the egg, soaked bread (squeezed from excess milk), salt, pepper, and coriander. Mix well with a fork until the mixture is well combined. Refrigerate for 30 minutes.
   
5. Heat a bit of oil in a pan over medium heat.
   
6. Form the chicken mixture into meatballs, flatten them a bit, and place in the pan. Fry over moderate heat with the lid on, turning occasionally, until golden brown and cooked through (about 10-15 minutes).