Croquetas de pollo

  • 1 chicken leg
  • 4 tablespoons flour
  • 50 cl milk
  • 2 eggs
  • bread-crumbs
  • lemons
  • olive oil
  • salt, pepper, nutmeg

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.