marinate the chicken with olive oil salt pepper coriander powder and mixed herbs , lime juice and keep aside in refrigerator for 20 to 30 mins
in a pan , melt butter and add 3 spoon maida or corn floor add milk to get thick white sauce consistency , grate cedar cheese to get even thicker consistency
remove from heat and add to marinated chicken and mix well
dd little corn floor ( or egg white .optional for better binding )
transfer the mix in small square or round katories and keep aside for 5 mins,,,,, add bread crumbs over fro crispiness
the heat a grill pan or sauce pan and TRANSFER the minced chicken from katori to grill pan or pan upside down .....if using a grill pan and start on slow heat and press the minced chicken from top only after cooking for 10 mins on slow heat ( or else the chicken will not thinking enough and will not retain the shape .....if on a sauce pan then do the same for 10 mins on very low heat and flip the chicken after 10 mins cooking both sides
for salsa dip , blanch 2 tomatoes ,remove the seads and chop fininly and onions and green chilli and fresh corriander add sal t and pepper lime juice and generous drizzle of olive oil....
hea/ grill the bread with butter and plate as pic or your choice