Chicken Croquettes

The first thing to do is to boil the chicken breast. Put it in a pot covered with enough water. Add 1 teaspoon of salt, a chopped onion, one garlic clove and some pepper. Then, put the pot on the stove.

When the meat is soft, and starting to shred, turn off the heat and drain the meat. Let it cool to room temperature.

Once the meat has cooled down, finish shredding it and set it aside.

Put a frying pan on the stove and heat butter; add the other onion cut into squares, and sauté until it becomes clear.

Then, add ½ cup of flour and stir constantly to avoid the flour sticking to the walls of the frying pan.

When everything is well mixed, add two cups of milk, the shredded chicken, the parsley and the teaspoon of salt we had set aside earlier. Mix all the ingredients without stopping stirring until the mixture detaches from the bottom of the pot.

Take the pot off of the heat and put the mixture into a container to let it cool at room temperature and then put the container in the fridge for 2 hours.

After this, beat the eggs in one bowl; put the rest of the flour in a second one and the breadcrumbs in a third.

Cover your hands with flour, take a piece from the mixture and roll it in the shape of a croqueta. Keep doing this until you have used all of the mixture. Then, start submerging each one of them first in the bowl with flour, shaking to remove excess, and then in the one with the beaten eggs and lastly in the one with breadcrumbs.

Once you have finished doing that, heat enough oil in a pan on medium heat and fry the croquettes until they become golden.

Remove the oil and drain the excess onto cooking paper. Serve and enjoy them hot.