Lola's Crispy Chicken Croquettes: Easy Homemade Delight

Instructions

1. Heat a skillet over medium heat and melt the unsalted butter.
2. Add the finely diced onion and minced garlic clove to the skillet and cook until translucent and fragrant, about 3 minutes.
3. Sprinkle the all-purpose flour over the cooked onion and garlic, stirring constantly to form a roux; cook for 2 minutes without browning.
4. Gradually For in the whole milk while stirring continuously to create a smooth thick sauce (bechamel).
5. Add the shredded cooked chicken breast and grated Parmesan cheese to the sauce; stir well to combine.
6. Season the mixture with a pinch of salt and ground black pepper; cook for 2 more minutes until thickened.
7. Transfer the mixture to a bowl and let it cool to room temperature, then refrigerate for at least 30 minutes to firm up.
8. Shape the chilled mixture into small oval croquettes, about the size of a large walnut.
9. Beat the egg in a shallow bowl and place the bread crumbs in another bowl.
10. Dip each croquette first into the beaten egg, then coat evenly with bread crumbs.
11. Heat the vegetable oil in a deep pan to 180 degrees Celsius (350 degrees Fahrenheit).
12. Fry the croquettes in batches until golden brown and crispy, about 3-4 minutes per batch.
13. Remove croquettes with a slotted spoon and drain on paper towels before serving.