Chef: Hubert Fernandes
Cooking Time: 20 minutes Prepn/Marin Timg 10 minutes
400 gms. Cooked boneless chicken
100 gms. Butter
100 gms. Flour
400 ml. Milk
Pinch of Nutmeg, grated
As required Salt and pepper
2 Egg yolks
1tbsp. Cheese, grated
1 bundle Parsley, finely chopped
For frying Oil
250gms. Dried breadcrumbs
Finely chop or mince cooked boneless chicken
To make sauce melt the butter in a sauce W over a low heat and stir in a table spoon of flour When
the mixture froths, add the cold milk, seasoning and nutmeg. Whisk until the sauce thickens.
Remove from heat and stir in egg yolk and cheese.
Turn into a bowl and mix in chopped cooked chicken and parsley and set aside to cool.
Heat oil for frying to 340F.
Using your hands, shape chicken mixture into small cylindrical croquettes. Roll them in the
remaining flour and then in the lightly beaten egg to coat completely, and then finally in the bread
Fry the croquettes 4 or 5 at a time in oil until golden brown. Drain on a kitchen paper. Serve hot.