Loading...

Melt 2 tablespoons of butter (28 g) in a skillet over medium heat. Whisk in 3 tablespoons of all-purpose flour (24 g) and cook for about 1 minute to form a roux. The roux will be a medium brown color.
Slowly whisk in 1 cup of whole milk (240 ml) and continue to cook until the mixture is thick and smooth.

Stir in the 2 cups of finely minced cooked chicken (300 g), 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/4 teaspoon of nutmeg. Cook the mixture for 1–2 minutes until it is thick.

Spread the chicken mixture onto a plate or a baking sheet lined with parchment paper. Chill the mixture for 30–45 minutes until firm.

Once the mixture is chilled, scoop and shape it into small logs or cylinders. Roll each croquette in the beaten egg, then roll each croquette in 1 cup of breadcrumbs (60 g), ensuring it is fully coated.

Heat oil for frying to 350°F / 175°C in a pan. Carefully place the croquettes into the hot oil using a slotted spoon or tongs.

Fry the croquettes for 2–3 minutes until they are golden brown. Remove the fried croquettes and drain them on paper towels to absorb excess oil.

Melt 2 tablespoons of butter (28 g) in a small saucepan over medium heat. Whisk in 2 tablespoons of all-purpose flour (16 g) and cook for 1 minute to form a roux.

Slowly whisk in 1 cup of whole milk or light cream (240 ml). Cook the sauce until it is smooth and lightly thickened, which should take about 3–4 minutes.

Season the sauce with 1/4 teaspoon of salt, 1/8 teaspoon of white or black pepper, and a pinch of nutmeg. Stir in the optional 1 tablespoon of finely chopped parsley if using.

Serve the warm cream sauce over the croquettes. You can pipe the sauce onto the croquettes and add a few small pieces of parsley as a garnish.


Melt 2 tablespoons of butter (28 g) in a skillet over medium heat. Whisk in 3 tablespoons of all-purpose flour (24 g) and cook for about 1 minute to form a roux. The roux will be a medium brown color.
Slowly whisk in 1 cup of whole milk (240 ml) and continue to cook until the mixture is thick and smooth.

Stir in the 2 cups of finely minced cooked chicken (300 g), 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/4 teaspoon of nutmeg. Cook the mixture for 1–2 minutes until it is thick.

Spread the chicken mixture onto a plate or a baking sheet lined with parchment paper. Chill the mixture for 30–45 minutes until firm.

Once the mixture is chilled, scoop and shape it into small logs or cylinders. Roll each croquette in the beaten egg, then roll each croquette in 1 cup of breadcrumbs (60 g), ensuring it is fully coated.

Heat oil for frying to 350°F / 175°C in a pan. Carefully place the croquettes into the hot oil using a slotted spoon or tongs.

Fry the croquettes for 2–3 minutes until they are golden brown. Remove the fried croquettes and drain them on paper towels to absorb excess oil.

Melt 2 tablespoons of butter (28 g) in a small saucepan over medium heat. Whisk in 2 tablespoons of all-purpose flour (16 g) and cook for 1 minute to form a roux.

Slowly whisk in 1 cup of whole milk or light cream (240 ml). Cook the sauce until it is smooth and lightly thickened, which should take about 3–4 minutes.

Season the sauce with 1/4 teaspoon of salt, 1/8 teaspoon of white or black pepper, and a pinch of nutmeg. Stir in the optional 1 tablespoon of finely chopped parsley if using.

Serve the warm cream sauce over the croquettes. You can pipe the sauce onto the croquettes and add a few small pieces of parsley as a garnish.
