Ingredients:

  • 2 cups Cooked Chicken (shredded or finely diced)
  • 3 Tbsp Unsalted Butter
  • 3 Tbsp All-Purpose Flour
  • 1 ½ cups Whole Milk (warm)
  • 1 small Shallot (finely minced)
  • ¼ cup Fresh Parsley (finely chopped)
  • 1 tsp Fresh Thyme Leaves
  • ½ cup Parmesan Cheese (freshly grated)
  • 1 large Egg Yolk
  • Salt and Black Pepper to taste
  • ½ cup All-Purpose Flour (for dredging)
  • 2 Large Eggs (lightly beaten, for coating)
  • 2 cups Panko Breadcrumbs
  • 3–4 cups Vegetable or Canola Oil (for frying)
  • 2 Tbsp Fresh Lemon Juice (for drizzle)
  • 4 Tbsp Olive Oil (good quality, for drizzle)
  • 2 Tbsp Parsley (finely chopped, for drizzle)
  • Pinch of Sea Salt (for drizzle)

Instructions:

  1. Gently cook the minced shallot in one tablespoon of butter until translucent.
  2. Make the Roux: Add the remaining butter, melt, then whisk in the flour vigorously for 2 minutes to cook out the raw flour taste.
  3. Create the Béchamel: Slowly whisk in the warm milk until the mixture is smooth and thickens significantly (it should coat the back of a spoon). Remove from heat.
  4. Combine Base: Fold the shredded chicken, sautéed shallot, herbs, Parmesan, and egg yolk into the béchamel. Season aggressively with salt and pepper.
  5. Chill the Mixture: Spread the mixture evenly onto a parchment-lined baking sheet. Cover tightly and chill in the refrigerator for at least 3 hours, or until firm enough to handle.
  6. Shape Croquettes: Scoop chilled mixture (about 2 tablespoons per croquette) and roll into small log or oval shapes (about 2 inches long).
  7. Set Up Breading Station: Prepare three shallow dishes: one with flour, one with beaten eggs, and one with Panko breadcrumbs.
  8. Coat Thoroughly: Dredge each croquette first in flour (shake off excess), then dip in egg (let excess drip off), and finally coat completely in Panko, pressing gently to adhere.
  9. Shallow Fry: Heat oil in a deep-sided skillet until it reaches 350°F (175°C). Working in batches, carefully fry the croquettes for 3–4 minutes, turning occasionally, until deep golden brown and heated through.
  10. Drain: Remove croquettes with a slotted spoon and place immediately on a wire rack set over a baking sheet to drain excess oil.
  11. Make the Drizzle: Whisk together the lemon juice, olive oil, chopped parsley, and sea salt until emulsified.
  12. Serve: Arrange croquettes hot, drizzled generously with the lemon-parsley dressing.