Crispy Chicken Picharski with Tomato-Mushroom Sauce

Place the chopped baguette in a bowl, pour over the milk, and let soak until completely soft. Gently squeeze out excess milk and set aside.

In a large mixing bowl, combine the minced chicken, soaked baguette, cream, grated garlic, salt, black pepper, and nutmeg. Mix until smooth and evenly incorporated.

Take small walnut-sized portions of the mixture. If using walnuts, place one in the center of each portion. Shape into smooth balls and lightly coat them in breadcrumbs.

Arrange the chicken balls on a tray and refrigerate for 1 hour to help them firm up and hold their shape during frying.

In a shallow bowl, beat the eggs with a pinch of salt and a few strands of saffron. Roll each chilled chicken ball in the egg mixture, then coat thoroughly with crushed dry baguette.

Heat oil in a deep pan over medium heat. Fry the chicken balls in batches until golden brown and cooked through. Transfer to paper towels to drain excess oil.

For the sauce, combine the chopped tomatoes, aromatic herbs, garlic, sugar, salt, and pepper in a saucepan. Simmer over medium heat for about 15 minutes until the tomatoes soften and the sauce becomes fragrant.

Strain the tomato mixture through a sieve, pressing gently with a spoon to extract maximum flavor.

In another pan, sauté the chopped mushrooms until lightly golden. Add the strained tomato sauce and simmer together for 5 minutes.

Serve the crispy Chicken Picharski hot, generously spooned with the tomato and mushroom sauce.