Administrativia

This week: Chicken Croquettes

For the croquettes:

• 4 cup shredded cooked chicken (use chicken from Champagne Chicken Salad)
• 6 tablespoons butter, melted
• 2 tablespoons milk
• 1/2 teaspoon celery salt
• 2 teaspoons lemon juice
• 2 tablespoons snipped parsley
• 1/4 cup chopped onion
• 1 stalk celery, finely chopped
• 1 small carrot, finely diced (optional)
• 1/4 teaspoon paprika
• 1/4 teaspoon black pepper
• 2 tablespoons potato flour

For the breading:

• One sleeve of saltines, crushed
• 2 eggs mixed with 2 tablespoons water
• Flour for dredging

In a large bowl, add ingredients in order and mix well by hand. Shape into 2 inch balls, roll in flour, flatten with a spatula and then place on a plate lined with wax paper. Cover and refrigerate until chilled.

In a small bowl, mix eggs and water until frothy.

Fill shallow bowl or plate with crushed saltines.

Dip croquettes in egg mixture and bread with crushed saltines.

Pan Fry: Add 3 tablespoons of extra virgin olive oil to a large saute pan. Space croquettes evenly in pan and fry until golden brown, turning as needed.

Oven Bake: Preheat oven to 400° F. Line a baking sheet with parchment and brush lightly with olive oil (or light cooking spray). Place croquettes evenly on the baking sheet and cook for 10-15 minutes or until golden brown.

Serve on a bed of arugula or baby spinach. Garnish with fresh parsley, sour cream or garlic yogurt.