Chicken Breast Croquettes with Cheese
Chicken Breast Croquettes with Cheese
Ingredients
For the Croquettes
- 2 chicken breasts, boneless, skinless, cut into 1/2-inch pieces
- 1/2 cup whole milk
- 3 large eggs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1/4 cup fresh parsley, finely chopped
- 1 cup shredded mozzarella cheese
- 1 tablespoon plain yogurt, or sour cream
- 1/2 cup all-purpose flour, sifted
- 1/2 cup vegetable oil, for frying
For Serving
- 4 cups romaine lettuce, shredded
- 1 red chili, thinly sliced, for garnish
Instructions
- 1
Place the cut chicken breast pieces in a bowl. Pour the whole milk over the chicken, ensuring all pieces are submerged. Let the chicken soak in the milk for 30 minutes to tenderize.
⏱️ 30 min
- 2
After soaking, drain the chicken well and transfer it to a large mixing bowl. Crack the large eggs into the bowl with the chicken. Add the salt, freshly ground black pepper, finely chopped fresh parsley, shredded mozzarella cheese, and plain yogurt (or sour cream).
⏱️ 5 min
- 3
Mix all the ingredients thoroughly until well combined. Sieve the all-purpose flour into the mixture and stir until a cohesive batter forms, coating all the chicken pieces evenly.
⏱️ 10 min
- 4
Heat the vegetable oil in a large skillet or frying pan over medium heat. Once the oil is hot, scoop portions of the chicken mixture (about 1/4 cup each) into the pan. Gently flatten them into small patties or croquettes. Fry for 3-5 minutes per side, or until golden brown and cooked through, ensuring the chicken is no longer pink inside. You may need to do this in batches.
⏱️ 25 min
- 5
Arrange the shredded romaine lettuce on serving plates. Place the hot chicken croquettes on top of the lettuce. Garnish with thinly sliced red chili before serving immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken Breast Croquettes with Cheese
Ingredients
For the Croquettes
- 2 chicken breasts, boneless, skinless, cut into 1/2-inch pieces
- 1/2 cup whole milk
- 3 large eggs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1/4 cup fresh parsley, finely chopped
- 1 cup shredded mozzarella cheese
- 1 tablespoon plain yogurt, or sour cream
- 1/2 cup all-purpose flour, sifted
- 1/2 cup vegetable oil, for frying
For Serving
- 4 cups romaine lettuce, shredded
- 1 red chili, thinly sliced, for garnish
Instructions
- 1
Place the cut chicken breast pieces in a bowl. Pour the whole milk over the chicken, ensuring all pieces are submerged. Let the chicken soak in the milk for 30 minutes to tenderize.
⏱️ 30 min - 2
After soaking, drain the chicken well and transfer it to a large mixing bowl. Crack the large eggs into the bowl with the chicken. Add the salt, freshly ground black pepper, finely chopped fresh parsley, shredded mozzarella cheese, and plain yogurt (or sour cream).
⏱️ 5 min - 3
Mix all the ingredients thoroughly until well combined. Sieve the all-purpose flour into the mixture and stir until a cohesive batter forms, coating all the chicken pieces evenly.
⏱️ 10 min - 4
Heat the vegetable oil in a large skillet or frying pan over medium heat. Once the oil is hot, scoop portions of the chicken mixture (about 1/4 cup each) into the pan. Gently flatten them into small patties or croquettes. Fry for 3-5 minutes per side, or until golden brown and cooked through, ensuring the chicken is no longer pink inside. You may need to do this in batches.
⏱️ 25 min - 5
Arrange the shredded romaine lettuce on serving plates. Place the hot chicken croquettes on top of the lettuce. Garnish with thinly sliced red chili before serving immediately.
⏱️ 5 min