The dry character of the Fino balances on the palate the fatty sensation of the frying and the béchamel of the croquette. The saline point of the wine will enhance the flavor of the whole.
Ingredients for 10 -12 diners
55 g chicken breast
2 boiled eggs
210g of flour
2 liters of milk
Beaten egg for coating
Extra virgin olive oil
In a saucepan, melt the butter over low heat. Add the very chopped ham and also the very chopped chicken breast. Remove and redo. When the chicken is cooked, gradually add the flour, stirring at the same time with a whisk so that it cooks evenly. After a few minutes, add the milk in small quantities, stirring well with the whisk. The elaboration of this béchamel is essential to achieve excellent croquettes and for this you have to work the dough well over low heat with the rod. The idea is that it is fluid, soft and light but not clear.
Taste for salt and rectify if necessary. Add the chopped boiled eggs. Cook the béchamel for two more minutes while it continues to move. Grease a dish with butter, spread the béchamel on it and let it cool.
With the cold béchamel, shape the croquettes to the desired size and pass through breadcrumbs, then through beaten egg and again through breadcrumbs. Fry in EVOO at 180º C, when they are golden, transfer them to a plate with absorbent paper and then to a serving dish.