French · Dinner
Fried Chicken and Ham Croquettes
Panko-crusted croquettes made from a thick béchamel bound with shredded poached chicken and diced ham, formed into cylinders, chilled until firm, then deep-fried until the shell shatters. Served with a lemon wedge and Dijon mustard.
$4
25 minsPrep
15 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
689Calories
43.2gProtein
39.4gFat
39.2gCarbs
6.3gSugar
2.1gFiber
1228mgSodium
309mgChol
12.8gSat Fat
695mgPotassium
200mgCalcium
2.9mgIron
1.8mcgVitamin B12
6.5mgVitamin C
Goes well with
Sparkling Lemonade or French Limonade
local
Normandy Dry Cider
international
protein-rich
herb-salt
Instructions
1
Prep
Poach chicken breast in gently simmering water over medium heat for 12 minutes until opaque, then shred finely and dice ham.
2
Melt
Melt butter in a saucepan over medium heat, whisk in flour, and cook 1 minute until toasted.
3
Whisk
Pour in milk gradually, whisking over medium heat for 4 minutes until the sauce thickens and coats the back of a spoon.
4
Fold
Stir shredded chicken, diced ham, nutmeg, salt and pepper into the thick sauce until fully combined.
5
Chill
Refrigerate the mixture uncovered for 90 minutes until firm enough to hold its shape when pressed.
6
Build
Shape the chilled mixture into a 3-inch cylinder using lightly floured hands.
7
Dredge
Roll the cylinder in dredging flour, dip in beaten egg, then coat in panko breadcrumbs, pressing gently to adhere.
8
Fry
Heat vegetable oil in a saucepan to 350°F (175°C) and fry the croquette for 3-4 minutes, turning once, until deep golden brown.
9
Drain
Lift the croquette onto a paper towel-lined plate and rest 2 minutes so excess oil drains.
10
Plate
Arrange the croquette on a plate with the lemon wedge and Dijon mustard alongside for dipping.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 7.8 oz220g chicken breast
- 2.8 oz80g ham
- 2 tbsp2 tbsp butter
- 4 tbsp4 tbsp all-purpose flour
- 1 cup240ml whole milk
- 2 pinch2 pinch nutmeg
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 2 tbsp2 tbsp all-purpose flour (for dredging)
- 22 small eggs, beaten
- 2/3 cup70g panko breadcrumbs
- 1 1/2 cup360ml vegetable oil (for frying)
- 22 lemon wedge
- 2 tsp2 tsp Dijon mustard
