Cook the chicken breast in water and salt. Then, remove and finely chop, set aside.
Place the butter in a pan, add the flour, and sauté. Incorporate the milk while continuously whisking to avoid lumps.
Cook for a few minutes, add salt and nutmeg.
Add the chicken and spread the mixture onto a tray. Let it cool.
Form the croquettes and dip them in beaten egg and breadcrumbs. Fry in plenty of hot oil. Serve as tapas on slices of bread accompanied by green leaves.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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