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Tarragon Chicken Croquettes

creative.chef's picture
  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)

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.

Recipe Summary

Side Dish

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1 Comment

Cheese Products's picture
That's a good one! Surely a delicacy for all.
Tarragon Chicken Croquettes Recipe