If using chicken with bones, remove all bones.
Mince the meat finely.
In a bowl, combine minced meat, 1 cup breadcrumbs, culantro, salt, and pepper.
Add the egg and lime juice, then mix well until smooth.
Divide the mixture into small portions and shape into balls.
Beat additional eggs in a separate bowl. Dip each ball in egg, then coat with breadcrumbs.
Set aside until all balls are coated.
Heat oil in a pan over medium heat.
Fry the balls in batches until golden brown.
Drain on paper towels and serve with toothpicks and mango chutney.
