Chicken Croquettes
Patties made by combining cooked chicken with white sauce, coated in egg wash and breadcrumbs, and deep-fried until golden.
Ingredients
Cooked chicken breast
1
Olive oil
2 tbsp
Flour
4 tbsp
Milk
30 cl
Eggs (whole, beaten)
2
Breadcrumbs
50 g
Ground nutmeg (freshly grated)
to taste
Salt
to taste
Instructions
1
Prepare the chicken
Place the chicken breast in a blender or chop on a cutting board. Heat olive oil in a skillet and sauté the minced chicken for a few minutes. Remove and set aside.
2
Make the béchamel sauce
In a large bowl, dilute the flour with a little milk. Heat the remaining milk in a saucepan, and just before it boils, pour in the diluted flour all at once, stirring constantly with a spatula. Simmer over low heat for about ten minutes until thick, add nutmeg, and season with salt and pepper.
3
Combine and cool
Continue stirring, add the minced chicken, cook for 5 minutes, then remove from heat and let cool.
4
Shape and fry
Heat the frying oil. Beat the eggs in a bowl and spread the breadcrumbs on a plate. Form the chicken mixture into oval-shaped balls, coat with egg and breadcrumbs, and fry in hot oil until golden on both sides. Drain on paper towels.
