ROASTED CHICKEN CROQUETTES
Do you like croquettes? I love them. These came out after some leftover roast chicken and I assure you they are delicious. Also, once the croquettes are breaded, if they are many you can freeze them and when you need them, you fry them in hot oil and that's it. Croquettes admit any leftovers, ideally, the bechamel is creamy and rich.
- 300 gr of roast chicken cut with a very small knife
- 1 liter of semi-skimmed milk
- 110 gr flour li>
- 1 spring onion
- Olive oil
- Pepper
- Nutmeg
- Salt
- A little flour
- Breadcrumbs
- 2 beaten eggs
I made these croquettes with some leftover roast chicken, after clean it of skins and ossicles. Clean and finely chop the onion. Put a casserole on the fire with a bottom of olive oil, add the onion and poach it until it is transparent.
Add the flour and add a little stirring with some manual rods without stopping, add the warm milk a few stirring without stopping vigorously, add the pepper, a little nutmeg and a little of salt. Add the minced chicken meat and continue stirring until you get a thin, well-cooked blender.
Pour the bechamel in a deep dish, spread well and cover with transparent film, sticking the film to the surface of the bechamel so that it does not catch crust. Let cool and then leave it in the refrigerator overnight. Form the croquettes, pass them by flour, then by beaten egg and then by bread crumbs.
Fry them in batches without piling them in plenty of hot oil. Remove them to a dish covered with paper towels to absorb the excess oil. Serve hot.