Chicken and hard-boiled egg croquettes

Ingredients

• 140 g of butter
• 140 g of flour
• 1 liter of milk
• 150 g of chicken breast
• 2 hard-boiled eggs, chopped
• salt, to taste
• white pepper, to taste
• Walnut and nutmeg, with a flavourful taste.
• 10 g of butter, for greasing the dough
• sunflower oil, for both dough and frying
• beaten eggs and breadcrumbs, for bread

Cook the chicken breast in the milk, remove it, and shred it with a knife.

Boil the eggs for 12 minutes in salted boiling water, then peel and chop them.

In a saucepan, combine the butter and flour to create a roux, and cook over low heat for 5 minutes.

Gradually add the warm milk, stirring as you go: pour it in slowly as it mixes with the flour.

Once the béchamel sauce is ready and starts to simmer, add the shredded chicken and beaten eggs, and let it cook for 15 minutes, stirring occasionally.

Spread the mixture in a dish, then let it cool and brush it with butter.

Once the dough is thoroughly chilled, work it by hand, then form round meatballs using a little sunflower oil to help.

First, dip the fish fillets in the beaten eggs, then in the breadcrumbs.