CHICKEN CROQUETTES
Provided by Food Network
Categories main-dish
Time 55m
Yield 8 to 12 servings
Number Of Ingredients 21
Steps:
- For the croquette batter: In a heavy pot, heat the milk and chicken stock on the stove and then add the white pepper, fresh parsley and salt, if needed. In a separate heavy pot, melt the butter and add the minced celery. Stir in the flour and cook for 3 minutes. Pour in the hot milk and stock and stir until thickened and smooth. Fold in the chicken meat and allow to cool.
- Breading the croquettes: Shape 3-ounce portions of croquette batter in the shape of a cone and place on a tray lined with waxed paper. Next make an egg wash from the milk, eggs and salt. Dip the croquettes in the egg wash and then into the flour and let stand a few minutes. Finish breading by dipping the croquettes back in the egg wash and then rolling in breadcrumbs.
- For the chicken gravy: Melt the butter in a 1- or 2-quart saucepan, and stir in the flour. Pour in the stock and whisk until smooth. Bring to a boil, reduce the heat and cook for 20 minutes. Add the fresh parsley, white pepper and salt, to taste, (if fresh stock was used).
- Cooking the croquettes: Fry the croquettes in a pot with salad oil or liquid shortening, heated to 350 degrees F, until golden brown, 2 to 3 minutes. Drain well and blot on paper towels. Place on a bed of mashed potatoes and top each croquette with chicken gravy.
THE BEST CHICKEN PARMESAN
Chicken Parmesan should have, well, Parmesan. So we not only topped ours with it, we added it to the crust for even more flavor and texture. For the coating, we prefer to start with plain breadcrumbs and enhance them with our favorite flavors. And our very simple, classic Italian-American tomato sauce has a bright and tomato-y flavor that cuts through the richness of the chicken and pasta.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 15
Steps:
- Set a wire rack inside a rimmed baking sheet. Line another rimmed baking sheet with foil. Cut two 12-inch sheets of plastic wrap.
- Cut the chicken breasts in half lengthwise, making 4 roughly equal pieces; they should look like large chicken tenders. Place one sheet of plastic on a clean cutting board. Put one chicken piece in the center of the plastic and top with the other sheet of plastic. Pound the chicken with the flat side of a meat mallet, starting in the center and working your way to the edges, until the chicken is 1/4-inch thick. Transfer to the wire rack. Repeat with the remaining chicken, one piece at a time. Liberally sprinkle with salt and pepper.
- Put the flour in a pie plate and dredge the chicken 1 piece at a time, turning to coat and packing the flour into the crevices. Shake to remove any excess and return to the rack. Repeat with the remaining chicken.
- Whisk the breadcrumbs, 1/4 cup of the Parmesan, 1/2 teaspoon salt and 1/4 teaspoon black pepper in a medium bowl until combined. Whisk the milk and egg in a medium bowl until combined. Dip the dredged chicken into the milk mixture, allowing any excess to drip off. Then pack the seasoned breadcrumbs firmly onto the chicken. Very gently
- shake off any excess and return to the rack. Refrigerate uncovered at least 30 minutes and up to 12 hours.
- Meanwhile, make the sauce. Heat 1/3 cup of the oil in a large pot over medium-high heat. Add the garlic, oregano and red pepper flakes and cook until very fragrant but not brown, about 1 minute. Add the tomatoes, basil and 1 teaspoon salt. Bring to a boil and then reduce to a simmer and cook, uncovered, until the tomatoes are very tender and the liquid has reduced by half, about 30 minutes. Smash the tomatoes with a potato masher until almost smooth; it's ok if it's a little chunky. Season with salt.
- Heat the remaining 1/2 cup oil in a large skillet over medium-high heat. Add 2 cutlets and cook until the coating is golden brown, about 1 minute per side; the chicken will not be cooked through. Transfer to the foil-lined baking sheet in a single layer 3 inches apart. Repeat with the remaining cutlets.
- Arrange an oven rack directly under the broiler and preheat to high. Arrange the chicken in a single layer on the prepared baking sheet, spaced 3 inches apart. Top each cutlet with 2/3 cup of the sauce and spread evenly to coat. Sprinkle each cutlet with 1 tablespoon of the Parmesan and 1/2 cup mozzarella. Broil until the cheese melts and starts to brown in spots, 2 to 3 minutes.
- Meanwhile, bring a large pot of salted water to a boil over high heat. Cook the spaghetti, stirring occasionally, until al dente. Drain and transfer to the remaining sauce. Gently stir until the sauce coats the pasta. Transfer the spaghetti to a serving dish and top with the chicken. Sprinkle with more Parmesan and serve with torn basil.
CHICKEN PARMESAN CROQUETTES
This is an adopted recipe that I've tweaked to our liking. We just finished dinner and it was a hit! ^_^ These are LOADED with chunks of chicken and have a lot of flavor. It has a very light breaded coating on the outside. When I was a kid, I really didn't like Chicken Croquettes, but my Mom bought them frozen from the...
Provided by Lauren Conforti
Categories Chicken
Number Of Ingredients 12
Steps:
- 1. Preheat the oven to 375 degrees. Lightly spray a baking sheet with non-stick spray.
- 2. Melt butter in a heavy saucepan over low heat; add 3 tablespoons flour, stirring until smooth.
- 3. Cook 1 minute, stirring constantly.
- 4. Gradually add 1/2 cup milk; cook over medium heat, stirring constantly, until mixture is smooth & thickened.
- 5. Stir in salt and pepper, garlic, Parmesan & parsley. Remove from heat.
- 6. In a large bowl, Mix Parmesan sauce with mayonnaise and chicken. Stir well to combine.
- 7. Cover and chill 1 hour.
- 8. Shape chicken mixture into 6 balls. Roll balls in bread crumbs. (I used an ice cream scoop to make mounds of chicken mix, set it in the crumbs and gently pressed crumbs all over them.) Then place them on the baking sheet. They're better if they're not perfectly rounded, but left a little chunky. :)
- 9. Bake at 375 for 30 mins, or until golden brown. Serve topped with chicken gravy.
CHICKEN CROQUETTES
Here's a different recipe to try with leftovers. It really has a good flavor. These chicken croquettes are fun to serve as an appetizer or for a meal. -Carleen Mullins, Wise, Virginia
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 6 croquettes.
Number Of Ingredients 17
Steps:
- In a large saucepan over medium heat, melt butter. Add the flour, mustard, salt and pepper; stir until smooth. Gradually add milk; bring to a boil. Cook and stir for 2 minutes or until thickened; remove from the heat. , Add the chicken, green pepper, parsley, onion, lemon juice, paprika and cayenne. Refrigerate for at least 2 hours. , Shape into six 4x1-in. logs. Place bread crumbs in a shallow dish. In another dish, beat egg and water. Roll logs in bread crumbs, then in egg mixture, then again in crumbs., Heat oil in an electric skillet or deep-fat fryer to 350°. Drop logs a few at a time, into hot oil. Fry for 1-2 minutes on each side or until golden brown. Drain on paper towels. Serve immediately.
Nutrition Facts :
CHICKEN CROQUETTES
Dark or white skinless cooked chicken will work for this. You will love these! Plan ahead the chicken mixture needs to chill for a minimum of 2 hours before shaping and frying. Make certain to finely chop the cooked chicken, if possible use a herb-flavored crouton, make your own or use purchased, you can process the croutons on a food processor if desired, I have made this recipe many times, they are *very* good! :)
Provided by Kittencalrecipezazz
Categories Chicken
Time 2h4m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a medium or small skillet melt butter over medium heat; add in onion, garlic and celery (if using) sauté for about 3 minutes or until soft; transfer to a large bowl.
- To the bowl add in cooked chicken, 2 eggs, crushed croutons or breadcrumbs, parsley, seasoned salt and Parmesan cheese; mix to combine (if the mixture is too dry then add in one more egg if too moist add in a small amount more of croutons and mix again).
- Season with black pepper to taste and cayenne (if using).
- Cover and refrigerate for 2 hours.
- Heat oil in a large skillet over medium heat.
- Shape into small thin patties and add to oil.
- Fry until golden brown.
BEST EASY CHICKEN CROQUETTES
My mom used to get chicken croquettes at a fancy restaurant when she was a young woman. I made these once for Mother's Day. She loved them.
Provided by Cindy
Categories Meat and Poultry Recipes Chicken
Yield 3
Number Of Ingredients 10
Steps:
- Combine 1/3 cup of the soup, chicken, bread crumbs, celery, onion and 1/4 teaspoon poultry seasoning. Mix well and shape into 6 croquettes (I make patties). Chill in refrigerator for about 1 hour.
- Remove croquettes from refrigerator and roll in additional bread crumbs. In a large skillet, melt 1 to 2 tablespoons shortening. Brown the croquettes in the shortening. Meanwhile, in a small saucepan, combine the remaining soup, milk and 1/8 teaspoon poultry seasoning. Heat over low, stirring occasionally. Serve sauce over croquettes.
Nutrition Facts : Calories 374.5 calories, Carbohydrate 30.4 g, Cholesterol 64.2 mg, Fat 15.5 g, Fiber 1.6 g, Protein 27.1 g, SaturatedFat 4.4 g, Sodium 1250.2 mg, Sugar 4.4 g
CHICKEN PARMESAN
My version of chicken parmesan is a little different than what they do in the restaurants, with less sauce and a crispier crust.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 1h
Yield 4
Number Of Ingredients 13
Steps:
- Preheat an oven to 450 degrees F (230 degrees C).
- Place chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a thickness of 1/2-inch. Season chicken thoroughly with salt and pepper.
- Beat eggs in a shallow bowl and set aside.
- Mix bread crumbs and 1/2 cup Parmesan cheese in a separate bowl, set aside.
- Place flour in a sifter or strainer; sprinkle over chicken breasts, evenly coating both sides.
- Dip flour coated chicken breast in beaten eggs. Transfer breast to breadcrumb mixture, pressing the crumbs into both sides. Repeat for each breast. Set aside breaded chicken breasts for about 15 minutes.
- Heat 1 cup olive oil in a large skillet on medium-high heat until it begins to shimmer. Cook chicken until golden, about 2 minutes on each side. The chicken will finish cooking in the oven.
- Place chicken in a baking dish and top each breast with about 1/3 cup of tomato sauce. Layer each chicken breast with equal amounts of mozzarella cheese, fresh basil, and provolone cheese. Sprinkle 1 to 2 tablespoons of Parmesan cheese on top and drizzle with 1 tablespoon olive oil.
- Bake in the preheated oven until cheese is browned and bubbly, and chicken breasts are no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 470.8 calories, Carbohydrate 24.8 g, Cholesterol 186.7 mg, Fat 24.9 g, Fiber 0.6 g, Protein 42.1 g, SaturatedFat 9.1 g, Sodium 840.3 mg, Sugar 1.7 g
CHICKEN AND SWEET POTATO CROQUETTES
Make and share this Chicken and Sweet Potato Croquettes recipe from Food.com.
Provided by Evie3234
Categories Lunch/Snacks
Time 1h10m
Yield 18 croquettes
Number Of Ingredients 11
Steps:
- Boil both potatoes together until tender, drain into large bowl and mash.
- Stir in onions, seasoning, cheese, butter and chicken; mix well.
- Shape mixture into 18 croquettes.
- Cover; refrigerate 30 minutes.
- Toss croquettes in flour, shake away excess.
- Dip croquettes in eggs, then crumbs.
- Shallow-fry croquettes in batches, in hot oil until browned; drain on absorbent paper.
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NATALIE MORALES' LEFTOVER CHICKEN CROQUETTES RECIPE
From today.com
Category AppetizersTotal Time 15 mins
- 1. In a medium saucepan, melt 4 tablespoons of the butter, then whisk in 1/2 cup of the flour. Whisk in 1/2 cup of the milk and the broth. Cook, whisking continuously, to thicken, 4-6 minutes, then remove from the heat and let cool for 10 minutes.
- 2. In a skillet, melt the remaining 1 tablespoon butter over medium heat. Add the onion and celery and cook, stirring, until lightly softened, about 2 minutes.
- 3. In a large bowl, mix the cooked chicken, onion-celery mixture, parsley, thyme, celery seeds (if using) and cayenne. Season with the salt and black pepper. Stir in the roux to make the croquette paste. Divide and form into about 16 sausage-like rolls, about 2½ by 1 inch; they will be a bit wet.
- 4. In a shallow bowl, whisk the eggs with the remaining 2 tablespoons milk. In a separate shallow bowl, mix the bread crumbs and remaining 2 tablespoons flour. Dredge the croquettes first in the egg and then roll in the bread crumb mixture. Arrange the croquettes on a baking sheet and refrigerate for up to 2 hours.
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