Croquettes

Ingredients

• 1 whole chicken quarter
• jamón (cured ham)
• manteca (lard)
• flour (harina)
• milk (leche)
• breadcrumbs (pan rallado)
• egg
• oil (aceite)

Instructions

1. Cook a quarter of chicken until cooked through.
2. Chop it finely and mix with jamón (cured ham).
3. In a sauté pan, heat manteca (lard) and fry the chopped mixture.
4. Sprinkle flour over it and stir to coat.
5. Gradually add milk, stirring constantly, until the paste becomes thick and holds together well.
6. Spread the paste on a plate to cool completely.
7. Once cool, shape the mixture into croquette forms (oval or cylindrical).
8. Set up a breading station: place breadcrumbs in one shallow dish, beaten egg in another, and breadcrumbs again in a third.
9. Roll each croquette first in breadcrumbs, then dip in beaten egg, then coat again in breadcrumbs, pressing gently so the coating adheres.
10. Heat oil until very hot and fry the croquettes until golden brown on all sides.
11. Drain on absorbent paper and serve hot.
12. The same method works with veal or any poultry.