Meat croquettes  Ingredients:       150 g veal flank    50 g Serrano ham       1 chicken breast    2 cloves garlic       1/2 medium onion    ground pepper to taste       olive oil to taste    salt to taste       4 tablespoons flour    1/2 liter milk       3 eggs    breadcrumbs to taste

Preparation:

1- Peel the onion and garlic and put them to cook with the veal, chicken, few grains of pepper and salt, cook for about 30 minutes. 2- Remove the meat and chop. 3- For the bechamel sauce put a little olive oil, and began to heat, on that base we take 4 tablespoons of flour and stir to create a thick dough. 4- Add milk at this dough, stir endlessly. 5- The milk will make the dough will become less dense, when the consistency is creamy enough stop adding milk. 6- We should be careful that the dough do not stay liquid, so then we could not amass the croquettes. 7- To this bechamel sauce add the minced meat included the ham, mix all and let it cool. 8- When cool we shape the croquettes, for this we take small portions, give them shape and coated by passing firt through the beaten egg and then the breadcrumbs. 9- The croquettes would be ready, only be missing frying. 10- Serve hot and garnish to taste. 11- One trick for the coated is shaping dough first and then make the coated, is faster and thus can use one hand for the egg and another just for the breadcrumbs and avoid creating a mass in the fingers.

Categories:  Appetizer, Chicken, Bovine

Estimated Serving:  4

Estimated preparation time:  105 min.

Language:  English

Shared by:  elaine    2010/09/08