Poultry Croquettes
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 4 mins |
| Total Time | 1 hr 4 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g chicken breast fillet (s)
- 2 tablespoon olive oil
- 1 clove garlic
- a bit salt
- 2 tablespoon butter
- 2 tablespoon flour
- 0.25 liter ¼ milk
- salt and pepper
- Parsley or chives, fresh
- nutmeg
- breadcrumbs
- Flour
- 2 egg (s)
Print Recipe
Pin Recipe Instructions
- Cut the chicken into large cubes and fry in the olive oil over a mild heat.
- Grind the clove of garlic with salt (or roughly cut it, sprinkle with salt and press it into small pieces with a fork), add to the chicken and roast briefly.
- Now either finely chop the meat with a knife or coarsely chop it in a blender (no baby food - should remain chunky)
- Heat the butter in a saucepan, sprinkle in the flour and let it sweat briefly. Stir in the milk in small sips, stirring constantly, until a solid, choux pastry-like mass is formed.
- Remove the saucepan from the heat, work in the shredded chicken. Season with salt, pepper, nutmeg and the chopped herbs.
- Place the mixture in the refrigerator for 30 minutes.
- After the cooling time, shape walnut-sized balls out of it. First roll in flour, then in beaten egg, and finally roll in breadcrumbs.
- Just before eating, fry the croquettes in hot oil for 3 - 4 minutes and drain on paper towels.
- Tip: You can easily prepare croquettes a day in advance and then deep-fry them on the day of eating!
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