CHICKEN AND PROSCIUTTO CROQUETTES

By porklion

Yields: 32 croquettes

Preparation Time: 3 hours including 2 hours chilling

Cooking Time: 15 min

Source:

Ingredients

• 9 tbsp olive oil, divided
• 1 large onion, chopped
• 1 lb. skinless boneless chicken breast, cut into 1/3-inch cubes
• 4 ounces prosciutto, finely chopped
• 1/4 cup dry Sherry
• 6 tbsp (3/4 stick) butter
• 1/4 cup flour
• 1 1/4 cups whole milk
• 3 hard-boiled eggs, peeled, chopped
• 1/4 cup chopped fresh parsley
• 3 large eggs
• 4 cups fresh breadcrumbs made from crustless French bread

Details

Servings 32
Preparation time 180mins
Cooking time 195mins

Preparation

Step 1

1. Heat 3 tbsp oil in heavy large skillet over medium-high heat.

2. Add onion; sauté 5 minutes.

3. Add chicken, sauté until cooked through, about 5 minutes.

4. Add ham and Sherry; cook until almost all liquid evaporates, about 30 seconds.

5. Season to taste with salt and pepper. Set chicken mixture aside.

6. Melt butter in heavy medium saucepan over medium heat.

7. Add flour, stir 2 minutes.

8. Gradually whisk in milk.

9. Bring to boil, whisking until thickened and smooth.

10. Mix white sauce into chicken mixture.

11. Mix in hard-boiled eggs and parsley, season with salt and pepper.

12. Chill until cold, about 2 hours.

13. Spoon chicken mixture by rounded tablespoonfuls into golf-ball-size rounds; place on baking sheet.

13. Whisk eggs in bowl.

14. Place breadcrumbs in shallow dish.

15. Press 1 coquette into 2 1/2 x 1 1/2 x 1 1/4-inch oval.

16. Coat croquette with breaqdcrumbs; dip in egg, turning to coat, then dip into breadcrumbs again, coating completley.

17. Return to baking sheet.

18. Repeat with remaining croquettes. Can be made 1 day ahead; cover and chill.

19. Heat 3 tbsp oil in heavy large skillet over medium-high heat.

20. Working in batches, add croquettes to skillet and cook until deep golden brown, turning occasionally and adding more oil as needed, about 3 minutes.

21. Transfer to paper towels to drain.