Saturday, 2 February 2008

Chicken Croquettes


1 pound chicken breasts
1 medium onion
1 teaspoon Worcestershire
   sauce
Pepper (to taste)
Parsley (to taste)
2 eggs
Breadcrumbs
3 cloves of garlic
1 small onion to cook the
   chicken breasts
1 drizzle of olive oil
Salt (to taste)
Vegetable oil for frying

  • Place the chicken breasts in a saucepan with water seasoned with salt, a little olive oil and a small peeled onion. Bring to a boil over high heat. When starts boiling, reduce to medium heat and cook about 5 minutes. Turn off the heat, drain the chicken breasts with a skimmer and let cool slightly.
  • Cut the chicken breasts into pieces. Place the chicken pieces together with parsley, the onion cut into pieces, peeled garlics, pepper, Worcestershire sauce and some salt in a food processor and pulse until well chopped. 
  • Mold this mixture with your hands in the shape of croquettes.
  • In a bowl, whisk the eggs with a fork. Coat the croquettes in breadcrumbs, then dip in the eggs mixture and finally, coat once more in breadcrumbs.
  • Heat the oil in a skillet. When the oil is hot, add the croquettes and fry them until golden. When the croquettes are fried, place them on a plate with absorbent paper.
  • Serve the croquettes with a lettuce salad or as an appetizer.