Cut the onion as small as possible and fry in a little olive oil in a pan until translucent. Add the broth and milk. Slowly stir in the flour carefully so that no lumps form (you can also stir the flour with a little milk or broth until smooth). Now add the Serrano ham and the chicken (both of which are best plucked by hand into as small pieces as possible) and simmer until the mixture can be easily removed from the bottom of the pan and almost becomes a lump (if necessary, a little more flour take or if too thick, add 1-2 tablespoons of milk). Let it cool down and let it rest in the fridge for at least 2 hours so that the mixture becomes a little firmer.
Whisk the egg in one plate, fill a second with breadcrumbs. Shape the chilled mass with 2 teaspoons or with your hands into balls (or the classic shape of the Spanish croquettes, which are rather elongated) and bread them with egg and breadcrumbs. When all the croquettes are breaded, leave to rest in the refrigerator for another hour.
Heat plenty of olive oil in a pan or deep fryer and gradually fry the croquettes in it (not too many at once!). This usually happens very quickly and you have to be careful not to burn them. Drain on a plate with kitchen paper. When all are ready, arrange on a platter and serve.
The croquettes also taste good with mushrooms and are simply the (!) Tapa classic in Spain.
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