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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Finely chop the onion and sauté it in a pan with a little olive oil over low heat.
Once the onion becomes translucent, add the chopped chicken, stirring to combine the ingredients.
Add the flour, and while stirring continuously, gradually add the chicken broth until the mixture becomes smooth and uniform.
Add the milk and continue stirring until a dough forms that pulls away from the sides of the pan. Season with salt and nutmeg.
The dough is ready when you tilt the pan and the mixture slides off without sticking.
Transfer the dough onto a tray and let it cool.
Shape the croquettes into oval forms.
Dip each croquette into the beaten egg and then coat it with breadcrumbs.
Place the croquettes on a baking tray brushed with olive oil.
Bake the croquettes until golden brown and cooked through.
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If you prefer a crispier texture, you can fry the croquettes instead of baking them.
Ensure the dough is completely cooled before shaping the croquettes to make handling easier.
For added flavor, you can mix herbs or spices into the breadcrumb coating.
Can I use other types of meat for this recipe?
Yes, you can substitute chicken with other cooked meats like turkey, beef, or pork.
Can I make the croquettes ahead of time?
Yes, you can prepare the dough and shape the croquettes in advance. Store them in the refrigerator and bake or fry them when ready.
What can I serve with these croquettes?
These croquettes pair well with a fresh salad, dipping sauces like aioli or ketchup, or steamed vegetables.
Can I freeze the croquettes?
Yes, you can freeze the uncooked croquettes. Just make sure to store them in an airtight container and bake or fry them directly from frozen.
How can I make the croquettes gluten-free?
You can use gluten-free flour and breadcrumbs to make this recipe suitable for a gluten-free diet.
