Chicken Croquettes Cuban Style

Chicken Croquettes, Cuban style, is found everywhere in Little Havana, a Miami sector. Chef Remy shows you how to make them easily from chicken breast or even left-over chicken or turkey. Ground chicken is only one of many other ingredients used to make croquettes and fritters. Other videos depict ham, codfish, yucca, corn, and island vegetable croquettes and fritters. INGREDIENTS: 4 Tbs. butter - 3/4 cup flour - 1/2 cup onion, minced - 2 cloves garlic, minced (optional)- 1/2 cup minced celery - 1/4 cup chopped parsley - 1 cup milk - 1 cup chicken broth - 1 tsp. nutmeg - 2 egg yolks - 2 Tbsp. parmesan cheese - 3 cups breading - 4 eggs - 1 tsp. salt - 1/8 tsp. pepper - 1/2 lb. chicken breast. METHOD: Poach, grill, or sauté chicken breast until cooked. Left-over chicken meat may also be used. Ground the meat and set aside. In a heavy sauce pot, over medium heat, melt butter. Sauté onion, garlic, and celery briefly in butter until translucent. Add flour. Cook until flour is fully cooked but not browned. Add milk and broth which has been heated in microwave and mixed with salt, pepper and nutmeg. Whisk milk and broth mixture over medium heat until thickened. This is called a variation of Béchamel Sauce and can now be combined with the ground chicken. If not really thick enough to form croquettes, add two egg yolks, parmesan cheese, and half cup of breading while still very hot. Allow to cool off then store in fridge for two hours. It can be formed into cylinders as shown in the video. Roll the cylinders through flour, then, roll the floured croquettes into egg mixture and then through the breading. Do this twice (not the flour). Croquettes may now be deep fried until golden brown. Place on paper towels and keep warm to serve.