1/2 cup milk
1/4 cup vegetable oil
4 tablespoons all-purpose flour
2 tablespoons chopped scallions
3 eggs
3 diced tomatoes
2 cloves garlic
2 sprigs of rosemary
2 boneless chicken breasts, skin removed
1 diced onion
Salt to taste
For coating
1 cup breadcrumbs
1 cup all-purpose flour
2 eggs, beaten
For frying
2 cups vegetable oil
1/2 cup milk
1/4 cup vegetable oil
4 tablespoons all-purpose flour
2 tablespoons chopped scallions
3 eggs
3 diced tomatoes
2 cloves garlic
2 sprigs of rosemary
2 boneless chicken breasts, skin removed
1 diced onion
Salt to taste
For coating
1 cup breadcrumbs
1 cup all-purpose flour
2 eggs, beaten
For frying
2 cups vegetable oil
In a pan, heat the oil and sauté the onion and garlic until softened
Add the chicken breast and cook for an additional five minutes
Add the remaining ingredients, except for flour and milk, and cook for another 20 minutes or until the chicken is tender
Season with salt
Remove from heat
Process in a blender to obtain a mixture
Return the mixture to the pan and add milk and all-purpose flour
Cook over medium heat for five minutes or until the mixture comes away from the sides of the pan
Remove from heat and spread on a baking sheet
Let cool
In a medium pan, heat the oil over medium heat
Shape the croquettes with a spoon and coat in flour
Dip in beaten eggs and then roll in breadcrumbs
Fry in hot oil, in batches, until golden brown
Drain on paper towels and serve.
