Recipe No. 11: Chicken croquettes Although the origin of croquettes is associated with France, I think it is a universal and timeless food that will survive the passage of time as an international culinary heritage. Despite all this, my Ottoman friend Ahmed has insisted on the Turkish origin of the croquettes, and even with some rickety arguments poured by Ahmed in favor of the origin of this entrant, I decide to pay him a small tribute with this post on the blog.
Ingredients for 4-6 people
- 2 large slices of white bread without crust.
- Milk to soak.
- 2 chicken breasts medium, cooked, without skin.
- 1 large beaten egg
- Salt and pepper to taste.
- Half teaspoon of turmeric.
- Flour to flour.
- Frying oil
- Juice of half a lemon
Preparation in 3 steps
- In a bowl, cover the slices of bread with milk. Let them soak for 5 minutes. Then squeeze them and demolish them.
- Grind the chicken breasts in a food processor. In a bowl, mix the breasts with the bread and the beaten egg and season with salt, pepper and turmeric. Knead the mixture and roast small croquettes 1 cm in diameter. Pass them through flour.
- Heat the oil in a pan and fry the croquettes in batches until golden brown. Serve hot or cold, sprinkled with lemon juice.
Enjoy! in 18:55 Send by email Write a blog Share with Twitter Share with Facebook Share on Pinterest Tags: Oil , Ahmed , Chicken croquettes , Milk , White bread , Chicken breasts , Recipe No. 11 , Lemon juice