1/2 cup milk
1/4 cup butter
4 tablespoons all-purpose flour
2 tablespoons chopped fresh parsley
3 eggs
3 tomato slices, seeded and chopped
2 cloves garlic, minced
2 sprigs of rosemary, chopped
2 boneless chicken breasts, cut into small pieces
1 onion, finely chopped
Salt to taste
For breading
1 cup breadcrumbs
1 cup all-purpose flour
2 eggs, lightly beaten
For frying
2 cups butter
1/2 cup milk
1/4 cup butter
4 tablespoons all-purpose flour
2 tablespoons chopped fresh parsley
3 eggs
3 tomato slices, seeded and chopped
2 cloves garlic, minced
2 sprigs of rosemary, chopped
2 boneless chicken breasts, cut into small pieces
1 onion, finely chopped
Salt to taste
For breading
1 cup breadcrumbs
1 cup all-purpose flour
2 eggs, lightly beaten
For frying
2 cups butter
1
In a pan, melt the butter and sauté the onion and garlic until softened
Add the chicken breast and cook for an additional 5 minutes
Add the remaining ingredients, except flour and milk, and cook for another 20 minutes or until the chicken is tender
Season with salt
2
Remove from heat
Process in a food processor until smooth
Return the mixture to the pan and add milk and all-purpose flour
Cook over medium heat for 5 minutes or until the mixture thickens
Remove from heat and spread onto a plate
Let cool
3
In a medium pan, melt butter over medium heat
Shape croquettes with a spoon and coat in flour
Dip in beaten eggs and then roll in breadcrumbs
Fry in hot butter until golden brown, cooking in batches if necessary
Drain on paper towels and serve.
