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Soak the bread in the milk for 10 minutes, then squeeze out the excess milk and crumble the soaked bread into a bowl.
Add the minced chicken, ricotta, lemon zest, salt, and pepper to the bowl and mix everything together using your hands.
Shape the mixture into ping-pong ball-sized polpette, flattening them slightly, and leave to rest for 30 minutes.
In a nonstick frying pan, warm a little olive oil. Add the polpette and brown them on both sides.
Add the wine or stock and let it simmer for 20 minutes, turning the polpette halfway, until they are cooked through with a little thick sauce remaining.
Sprinkle with parsley and serve with rice, greens, mashed potatoes, or a leafy salad.