Chicken and potato croquettes
Crisp on the outside with a soft centre, here's how to make chicken and potato croquettes!
1 pack of AIA chicken breasts
100 g grated Parmigiano Reggiano
2 AIA Extra Fresh large eggs
Vegetable seed oil for frying
Chicken and potato croquettes are ideal for serving with a drink in the company of friends or for a crisp starter to a family lunch or dinner. They also make a special treat for the children's afternoon snack, when slightly warmed through. Chicken and potato croquettes are so easy to prepare and are an ideal solution for the Sunday brunch buffet. Here's how to make them.
First of all, cut the chicken breast into fine strips and toss it in a pan with a little oil. Boil the potatoes with their skins on and, when soft, peel and mash them with a fork. Put the chicken into the blender and blitz it lightly, add the potatoes and season with a pinch of salt and the grated cheese.
When the mixture is well blended, shape it into small, slightly elongated balls, which you will then dust with flour, dip into beaten egg and finally coat with breadcrumbs. If you want an even crisper croquette, repeat the egg and breadcrumb coating twice.
Heat plenty of oil in a deep frying pan and, when hot, fry the chicken and potato croquettes just a few at a time. When they are crisp and golden, remove with a skimmer spoon and place them on special absorbent paper for fried foods. Season with salt and serve immediately.
A lighter alternative to this method is to bake the chicken and potato croquettes in the oven. Once breaded, pop them into an oven preheated to 180°C for 25/30 minutes, until they are perfectly crisp and golden on the outside.