Croquetas de Pollo
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- 1 chicken leg
- 4 tablespoons flour
- 50 cl milk
- 2 eggs
- bread-crumbs
- lemons
- olive oil
- salt, pepper, nutmeg
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Blanch the chicken for half an hour in salted boiling
water. Peel the skin and chop the flesh very fine. Heat two tablespoons of
olive oil in a small pan and fry the chicken meat in three minutes.
Mix the flour with a little milk while avoiding clotting. Heat the rest of
the milk until boiling and add the flour mixture while stirring. Let thicken
to smooth sauce on low heat for ten minutes. Add salt, pepper, some grated
nutmeg and the chicken meat and cook on low heat for another five minutes.
Remove mixture to deep bowl and let cool off.
Heat a large quantity of oil in a frying pan. Pour the beaten eggs in a deep
plate and the bread-crumbs in another. Make little croquettes of the chicken
mixture, roll first through the eggs and the through the bread-crumbs, then
fry in hot oil until golden brown. Drain on absorbent paper and serve warm
with slices of lemon.
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Tapas
Aceitunas Sevillanas
Albondigas
Anchoas Marinadas
Calamares Fritos
Champiñones
Croquetas de Pollo
Datiles Rellenos
Gambas Pil-Pil
Mejillones
Pinchitos
Traveses de Cerdo
Vieiras a la Gallega
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