Roasted Chicken and Parmesan Croquettes

Roasted Chicken and Parmesan Croquettes

Ingredients (for about 20 croquettes)

For the chicken and parmesan béchamel sauce:
200g shredded roasted chicken
50g grated parmesan cheese
50g butter
50g flour
500ml whole milk
1 pinch of nutmeg
Black pepper and salt
1 tbsp chopped parsley (optional)
For the coating:
2 beaten eggs
150g breadcrumbs
Flour (for coating the croquettes)
Oil for frying

Preparation

Prepare the chicken and parmesan béchamel sauce
Make the béchamel sauce: In a saucepan, melt the butter over medium heat. Add the flour and stir well for 2 minutes to form a roux.
Add the milk: Gradually pour in the milk, whisking until you obtain a thick, smooth béchamel sauce. Add the ingredients: Stir in the grated Parmesan cheese, shredded roasted chicken, nutmeg, salt, and pepper. Mix well.
Chilling: Pour the dough into a dish, cover with plastic wrap, and let rest in the refrigerator for 3 hours (or overnight).

Shaping the croquetas
Take portions of the chilled dough and shape them into small cylinders or balls.
Roll each croqueta in flour, then in beaten eggs, and finally in breadcrumbs.

Cooking the croquetas
Heat the oil in a deep fryer or large skillet to 180°C (350°F).
Fry the croquetas in small batches for 2-3 minutes, until golden brown and crispy.
Drain on paper towels.
Serving
Serve these croquetas warm with aioli, lemon mayonnaise, or a spicy tomato sauce.

Tips and Variations
 Add a touch of garlic powder for an even more flavorful taste.
 For a lighter version, bake them in the oven at 200°C for 20 minutes, turning them halfway through.
 Serve them with Spanish tapas such as marinated olives or roasted peppers for a typically Iberian atmosphere.

Enjoy your meal!