• Lots of cooking oil...
  • SAUCE (1 srv)--
  • 1 c. milk
  • 3 T all-purpose flour
  • 3 T butter or margarine
  • 1 T parsley
  • 1/8 t salt
  • 1/8 t pepper
  • 1 T finely chopped onion
  • CROQUETTES--
  • ~2lbs boneless chicken meat
  • ~2 c all-purpose flour
  • ~3 large eggs
  • ~3 c bread crumbs
  • 1 srv sauce
SAUCE--
Combine first three ingredients and bring to a boil. It should be as thick as pudding. Add last four ingredients and stir. Set aside.

CROQUETTES--

Put the flour, eggs, and bread crumbs into separate bowls (bread crumbs in the larger bowl). Line them up on a clean counter, leaving plenty of room in front for the croquettes. They should be in this order from left to right: Flour, eggs, bread crumbs.

Boil the chicken in a large pot until completely cooked. Drain the pot. Dice all the pieces finely and put it back in the pot. Combine chicken and sauce thoroughly.

Using a spoon and your hands, ball up the chicken into balls about half the size of your palm. Roll it in the flour. Then roll it in the egg. Then roll it in the bread crumbs and flatten it slightly with your hands. Place it on the counter and repeat until all the chicken has been used up.

In the fry pan, fill it with cooking oil until it can just cover your croquettes. Heat it until a test bread crumb fries immediately upon contact. Cook the croquettes several at a time until golden brown, then set on a cookie sheet covered in paper towels to drain. Repeat until finished.