Chicken croquettes
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- 1 chicken breast
- 2 cloves garlic
- 1/2 teaspoon nutmeg
- salt and pepper
- 1 tablespoon flour
- 2 eggs
- 4 tablespoons breadcrumbs
Servings: 12
Preparation time: less than 30 minutes
RECIPE PREPARATION Chicken croquettes:
Chop the chicken breast with 1 egg, flour, garlic, nutmeg, salt and pepper.
With wet hands, sticks are formed from this composition.
We pass the sticks through the beaten egg with a little salt and pepper, then we roll them in breadcrumbs.
Fry in hot oil.
We made them simple, with tomato salad and French bread. :)
Baked marinated chicken legs with potato croquettes (semi-prepared) and white cabbage salad
A preparation that requires relatively little time and that pleasantly combines the most diverse flavors.
The big secret is the marinade in which the meat must be kept.
I used two whole boned thighs (cut in half) and two small pieces of breast ("lambs" - as they say), which I left to marinate for about 16 hours, cold, in a resealable bag ( zip-bag). I get about four normal portions out of here.
What the marinade contains (quantities are indicative):
- 3 tablespoons olive pulp oil
- 2 tablespoons soy sauce
- 2 teaspoons of honey
- 1 tablespoon Dijon mustard (with mustard seeds in it)
- 1 tablespoon balsamic vinegar of Modena
- 1 tablespoon dried thyme
- 1 tablespoon coriander seeds
- 1 teaspoon paprika
- 1 teaspoon dehydrated green onions
- 1 teaspoon sesame seeds
- ½ teaspoon freshly ground mosaic pepper (black, white, green, red)
- ½ teaspoon mixture "five flavors" (& # 8220five spices & # 8221 for people living in London or Dublin, & # 8220five perfumes & # 8221 for those in the hexagon) - spice used in Chinese food.
There are a lot of ingredients, but that's all the charm. Mix all the spices well and then massage the meat well with this mixture. Put everything (meat, excess spice mixture) in a resealable bag, remove the air from it, seal it and leave it in the fridge in the evening, until the next day at noon.
Preheat the oven to 180 ° C. Place the pieces of meat together with the sticky and related marinade in a Teflon tray greased with vegetable oil (eg grape seeds).
Cover the tray with perforated aluminum foil in a few places or, better yet, with a sheet of baking paper that you have previously soaked in water and then squeezed (like a handkerchief). I learned the baking paper phase from Jamie Oliver and applied it countless times. The results are clearly superior to those obtained with aluminum foil.
Put the tray in the oven for 30 minutes, then remove the "lid", turn the meat over and leave it uncovered in the oven for another 25-30 minutes. From time to time, add the sauce from the pan to the meat, and after 12-15 minutes, turn the meat over. In this way it will brown nicely and evenly.
Recommended garnishes: mashed potatoes in shell, boiled rice. I used as a garnish some fresh potato croquettes taken out of the freezer, which I fried in palm oil.
Next to it goes a white cabbage salad rubbed with coarse salt, sprinkled with plenty of oil, in which you add a freshly ground black pepper powder, a few drops of sesame oil and a few drops of Modena vinegar.
For the ritual to be complete, a small brandy (20 mL) before and a glass of Sauvignon Blanc after! Good appetite!
Baked chicken croquettes
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Chicken croquettes
Chop the chicken breast, mix with boiled and well-mashed potatoes, lightly beaten egg, crushed garlic, finely chopped greens, salt and pepper to taste.
From the obtained composition, round croquettes are modeled, in the form of sticks or in the form of meatballs (according to everyone's wish), they are passed through breadcrumbs and they are browned hot on all sides.
Remove on absorbent towels to remove excess oil and serve hot with natural carnations or pickles.
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Peel the potatoes, wipe with a clean towel and bake in the oven on the grill.
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Chicken croquettes with cheese
A simple recipe, easy to prepare, with ingredients available to anyone. Served as such, along with puree or on appetizer trays, they will be especially loved by the little ones.
minced chicken (breast, thighs, whatever you want) & # 8211 approx. 600 gr.
an onion
a hand chopped green parsley
3 cloves garlic
two slices of bread
50 ml milk
50 gr cheese
2 eggs
biscuit
White flour
oil
Pass the meat through the mincer.
Finely chop the onion. Put the bread soaked in cold milk, leave it for a few minutes and then squeeze it well.
Peel a squash, grate it and squeeze the garlic.
In a bowl, mix the meat with the onion, garlic, breadcrumbs, an egg, chopped parsley. Mix and match the taste of salt and pepper.
Cut the cheese into long sticks.
Prepare a plate of white flour, one with breadcrumbs and a bowl in which you beat the remaining egg with a whisk. salt knife.
Heat oil in a pan.
With a wet hand, take the composition of the meat and shape a round, flatten it, place a piece of cheese and cover it with meat forming croquettes that you give through flour, then beaten egg, breadcrumbs, then dip it in oil. hot and. fry evenly on all sides.
Remove to a plate on the bottom of which you have placed a napkin to absorb excess oil.
Good appetite!
Chicken Croquettes - Recipes
Preparation time: 30 min.
Ingredient: A finely chopped chicken breast, 100 ml milk, a pinch of butter, 3-4 tablespoons wheat flour, 2 eggs, salt, white pepper, ground walnuts, breadcrumbs.
Home delivery! Great to buy the ingredients for this recipe!
Method of preparation: Bechamel sauce: Melt the butter in the pan and add the flour while chewing continuously, add the milk little by little without stopping to chew, taking care not to make lumps.
Put the chicken pieces, salt, pepper, ground walnuts and cook until the table thickens. Leave the table to cool for 3-4 hours. When it has cooled, use a spoon to make irregular shapes that you first give through flour, beaten eggs and breadcrumbs. Fry in hot oil.
Serve with french fries.
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Ingredients
Step 1
Chicken croquettes
Wash the chicken breast and pat dry. Then fry on both sides for 8 to 10 minutes. Season with salt and pepper and leave to cool. When it has reached room temperature, pass it with the ham cut into pieces so that you get a paste.
Peel the onion, then chop into small cubes and cook in butter. Add the flour and sauté, stirring constantly, then add the milk and mix again. Let it boil for 2 minutes. Add the meat and simmer again for 2 minutes. Season well with nutmeg, salt and pepper and leave to cool for approx. 2 hours.
Heat the oil in a pan or fryer. Meanwhile, form small meatballs from the previously obtained meat mixture and pass through beaten eggs and then flour. Fry the croquettes in oil for 3-4 minutes then dab well with a paper kitchen towel. It can be served hot or cold.
How to make the best chicken schnitzels or croquettes in the world, according to Cătălin Scarlătescu's recipe
It seems the secret to do the best chicken schnitzels or croquettes in the world it consists in the use of a generous quantity of cornflakes with honey.
Chicken is cut to the desired size in the form of schnitzels or croquettes (gujoane) and then prepare, in a bowl, a mixture of fatter butter (or truffle butter), cooking cream and truffles (in the form of flakes or powder).
The pieces of meat are seasoned with salt, pepper and other aromatic herbs (as preferred), dipped in the butter-based mixture and then rolled through the crunchy obtained from cornflakes with honey, crushed as finely as possible, then fry everything & icircn -a generous oil bath.
This is how they are done the best chicken schnitzels or croquettes in the world, according to his secret recipe Cătălin Scarlatescu.
& bdquoMy classic chicken croquettes, with which I have devoted myself, are 18 years since then. & Icircn 2003 & icircnnebunise the world with chicken croquettes, this recipe was a bestseller. One morning a customer comes and asks me if I can do something with those chicken guillotines, that they are good, but to do something for them.
There were two bags of cornflakes with honey on that kitchen shelf, I don't know what they were looking for there. I, nervously, take a bag of those and give it to her like that. The moment I hit that wall and table bag, I heard those crushed.
I started to crush and I made a kind of breadcrumbs. I seasoned the meat with mustard, a little truffle cream, a little truffle butter and put the gujons through that crunchy thing. If I patented it a millionaire I was today & rdquo, he revealed Cătălin Scarlatescu about his best schnitzel recipe or chicken croquettes, which some also call locking pins chicken.
How to make the best chicken schnitzels or croquettes in the world, according to Cătălin Scarlătescu's recipe
It seems the secret to do the best chicken schnitzels or croquettes in the world it consists in the use of a generous quantity of cornflakes with honey.
Chicken is cut to the desired size in the form of schnitzels or croquettes (gujoane) and then prepare, in a bowl, a mixture of fatter butter (or truffle butter), cooking cream and truffles (in the form of flakes or powder).
The pieces of meat are seasoned with salt, pepper and other aromatic herbs (as preferred), dipped in the butter-based mixture and then rolled through the crunchy obtained from cornflakes with honey, crushed as finely as possible, then fry everything & icircn -a generous oil bath.
This is how they are done the best chicken schnitzels or croquettes in the world, according to his secret recipe Cătălin Scarlatescu.
& bdquoMy classic chicken croquettes, with which I have devoted myself, are 18 years since then. & Icircn 2003 & icircnnebunise the world with chicken croquettes, this recipe was a bestseller. One morning a customer comes and asks me if I can do something with those chicken guillotines, that they are good, but to do something for them.
There were two bags of cornflakes with honey on that kitchen shelf, I don't know what they were looking for there. I, nervously, take a bag of those and give it to her like that. The moment I hit that wall and table bag, I heard those crushed.
I started to crush and I made a kind of breadcrumbs. I seasoned the meat with mustard, a little truffle cream, a little truffle butter and put the gujons through that crunchy thing. If I patented it a millionaire I was today & rdquo, he revealed Cătălin Scarlatescu about his best schnitzel recipe or chicken croquettes, which some also call locking pins chicken.