Chicken Croquettes with Classic Cream Sauce
Chicken Croquettes with Classic Cream Sauce
Ingredients
For the Chicken Croquettes
- 2 cups cooked chicken, finely minced (300 g)
- 2 tablespoons butter, (28 g)
- 3 tablespoons all-purpose flour, (24 g)
- 1 cup whole milk, (240 ml)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1 egg, beaten
- 1 cup breadcrumbs, (60 g)
- as needed oil, for frying
For the Classic Cream Sauce
- 2 tablespoons butter, (28 g)
- 2 tablespoons all-purpose flour, (16 g)
- 1 cup whole milk or light cream, (240 ml)
- 1/4 teaspoon salt
- 1/8 teaspoon white or black pepper
- pinch nutmeg
- 1 tablespoon finely chopped parsley, optional
Instructions
- 1
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.
⏱️ 2 min - 2
Slowly whisk in 1 cup of whole milk (240 ml) and continue to cook until the mixture is thick and smooth.
⏱️ 3 min
- 3
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.
⏱️ 3 min
- 4
Spread the chicken mixture onto a plate or a baking sheet lined with parchment paper. Chill the mixture for 30–45 minutes until firm.
⏱️ 5 min
- 5
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.
⏱️ 10 min
- 6
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.
⏱️ 5 min•🌡️ 350
- 7
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.
⏱️ 3 min
- 8
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.
⏱️ 2 min
- 9
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.
⏱️ 4 min
- 10
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.
⏱️ 1 min
- 11
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.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken Croquettes with Classic Cream Sauce
For the Chicken Croquettes
- 2 cups cooked chicken, finely minced (300 g)
- 2 tablespoons butter, (28 g)
- 3 tablespoons all-purpose flour, (24 g)
- 1 cup whole milk, (240 ml)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1 egg, beaten
- 1 cup breadcrumbs, (60 g)
- as needed oil, for frying
For the Classic Cream Sauce
- 2 tablespoons butter, (28 g)
- 2 tablespoons all-purpose flour, (16 g)
- 1 cup whole milk or light cream, (240 ml)
- 1/4 teaspoon salt
- 1/8 teaspoon white or black pepper
- pinch nutmeg
- 1 tablespoon finely chopped parsley, optional
Instructions
- 1
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.
⏱️ 2 min - 2
Slowly whisk in 1 cup of whole milk (240 ml) and continue to cook until the mixture is thick and smooth.
⏱️ 3 min - 3
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.
⏱️ 3 min - 4
Spread the chicken mixture onto a plate or a baking sheet lined with parchment paper. Chill the mixture for 30–45 minutes until firm.
⏱️ 5 min - 5
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.
⏱️ 10 min - 6
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.
⏱️ 5 min•🌡️ 350 - 7
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.
⏱️ 3 min - 8
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.
⏱️ 2 min - 9
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.
⏱️ 4 min - 10
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.
⏱️ 1 min - 11
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.
⏱️ 1 min