American · Dinner
Chicken Croquettes
Shredded poached chicken breast is bound with a thick butter-flour béchamel, seasoned with onion, parsley, and nutmeg, then chilled, shaped into logs, breaded in egg and panko, and deep-fried to a golden crust. Served with a lemon wedge.
$4
25 minsPrep
20 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
627Calories
42.1gProtein
23.6gFat
45.2gCarbs
1.9gSugar
1.5gFiber
962mgSodium
289mgChol
10.2gSat Fat
485mgPotassium
164mgCalcium
1.8mgIron
0.3mcgVitamin B12
3.2mgVitamin C
protein-rich
gluten-free-adaptable
herb-salt
hidden-gems
Instructions
1
Prep
Poach the chicken breast in barely simmering water over medium-low heat for 12 minutes until it reaches 165°F, then shred finely and reserve.
2
Bloom
Melt the butter over medium heat, whisk in the flour and diced onion, and cook 2 minutes until pale golden and nutty before adding milk.
3
Simmer
Pour in the milk while whisking constantly and simmer over medium-low heat for 4 minutes until the sauce is very thick and pulls from the pan.
4
Fold
Fold the shredded chicken, chopped parsley, nutmeg, salt, and pepper into the sauce off the heat, then chill 2 hours until firm.
5
Fry
Heat the oil to 350°F in a deep pan and fry the 4 shaped croquettes for 3 minutes, turning once, until deep golden and crisp.
6
Plate
Drain the croquettes briefly on paper towels, then plate with the lemon wedge for squeezing over.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz400g chicken breast
- 4 tbsp56g butter
- 6 tbsp46g all-purpose flour
- 1 cup240ml whole milk
- 4 tbsp40g onion
- 4 tbsp16g parsley
- 2 pinch2 pinch nutmeg
- 22 large eggs, beaten
- 1 1/2 cup90g panko breadcrumbs
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 6 tbsp48g all-purpose flour, for dredging
- 4 tbsp60ml vegetable oil, for frying
- 22 lemon wedge
