Chicken Croquettes with Bechamel Filling

Ingredients

• 13 tablespoon butter(42g)
• 23 tablespoon all-purpose flour(24g)
• 31 cup milk(240g)
• 41 cup pulled cooked chicken(140g)
• 52 tablespoon fresh parsley(8g)
• 61 teaspoon spices (salt, pepper, nutmeg)(5g)
• 71 cup panko breadcrumbs(50g)

Instructions

1. 1Melt the butter in a saucepan over medium heat.
2. 2Add the flour and cook, stirring constantly, for 1-2 minutes to form a roux.
3. 3Gradually whisk in the milk and cook until the mixture thickens into a smooth bechamel sauce.
4. 4Season the sauce with salt, pepper, and a pinch of nutmeg.
5. 5Stir in the pulled chicken and chopped parsley until well combined.
6. 6Let the mixture cool until firm enough to handle.
7. 7Shape the mixture into small croquettes.
8. 8Coat each croquette in panko breadcrumbs.
9. 9Fry the croquettes in hot oil until golden brown and crispy.
10. 10Drain on paper towels and serve hot.