Summary

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

1. Cut the chicken into large cubes and fry in the olive oil over a mild heat.
2. 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.
3. Now either finely chop the meat with a knife or coarsely chop it in a blender (no baby food - should remain chunky)
4. 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.
5. Remove the saucepan from the heat, work in the shredded chicken. Season with salt, pepper, nutmeg and the chopped herbs.
6. Place the mixture in the refrigerator for 30 minutes.
7. After the cooling time, shape walnut-sized balls out of it. First roll in flour, then in beaten egg, and finally roll in breadcrumbs.
8. Just before eating, fry the croquettes in hot oil for 3 - 4 minutes and drain on paper towels.
9. Tip: You can easily prepare croquettes a day in advance and then deep-fry them on the day of eating!