Spanish chicken croquettes with a creamy bechamel center and crisp breadcrumb coating.
35 min prep 25 min cook
Keeps the screen on · step-by-step guide · built-in timer
Melt the butter, add the flour, and cook for 3 minutes until fragrant.
Add the milk gradually and cook a smooth thick bechamel.
Stir in the shredded chicken, salt, and nutmeg.
Spread the mixture on a tray, cover, and chill for 1 hour.
Shape the cooled mixture into small cylinders.
Coat the croquettes in beaten egg and breadcrumbs.
Fry in hot oil for 3 minutes until golden, then transfer to paper towels.
💡 Tip: If you shape the mixture before it is cold enough, the croquettes fall apart; let it firm up on the tray.
🍽️ Serving suggestion: Serve croquetas de pollo hot with lemon wedges, aioli, and green salad.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~335
kcal calories
17
g protein
30
g carbs
17
g fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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