Tarragon Chicken Croquettes Recipe
Ingredients
| Whole chicken breasts | 2 , boned, cut in half | |
| Cold butter | 1⁄4 Pound (Very Cold) | |
| Ice cubes | 4 | |
| Eggs | 2 | |
| Salt | To Taste | |
| White pepper | To Taste | |
| Dried tarragon | 1 Teaspoon | |
| Oil | 2 Cup (32 tbs) (For Deep Frying) | |
| Dried white breadcrumbs | 1 1⁄2 Cup (24 tbs) |
Directions
1 Place a chicken breast between 2 sheets of wetted wax paper and beat with a cutlet mallet to flatten. Repeat the flattening process with the remaining chicken breasts.
2 Cut the butter into 4 equal flat pieces. Put an ice cube in the center of each one and put a piece of butter onto each piece of meat. Roll and tie, making sure the butter is completely enclosed, and place in the refrigerator for 30 minutes.
3 Beat the eggs, salt and pepper and the tarragon vigorously in a bowl.
4 Heat the oil in the deep fat fryer to 375 °F.
5 Take the chicken croquettes out of the refrigerator and untie them. Dip them in the beaten egg mixture, then roll in the breadcrumbs.
6 Press the breadcrumbs firmly onto the chicken with a flat-bladed knife.
7 When the hot oil is at the correct frying temperature eases the croquettes into the fat and fry for about 7 minutes until golden- brown.
8 Drain them on absorbent paper and serve very hot on a bed of lettuce, accompanied by peas and sautéed potatoes.
2 Cut the butter into 4 equal flat pieces. Put an ice cube in the center of each one and put a piece of butter onto each piece of meat. Roll and tie, making sure the butter is completely enclosed, and place in the refrigerator for 30 minutes.
3 Beat the eggs, salt and pepper and the tarragon vigorously in a bowl.
4 Heat the oil in the deep fat fryer to 375 °F.
5 Take the chicken croquettes out of the refrigerator and untie them. Dip them in the beaten egg mixture, then roll in the breadcrumbs.
6 Press the breadcrumbs firmly onto the chicken with a flat-bladed knife.
7 When the hot oil is at the correct frying temperature eases the croquettes into the fat and fry for about 7 minutes until golden- brown.
8 Drain them on absorbent paper and serve very hot on a bed of lettuce, accompanied by peas and sautéed potatoes.
Chef
