Istruzioni

• 1 - Sauté Onion:
  In a large skillet, heat olive oil over medium heat and sauté the chopped onion until translucent.
• 2 - Make the Roux:
  Add flour to the skillet, stirring constantly for about 2-3 minutes until lightly golden.
• 3 - Add Milk:
  Gradually whisk in the milk, ensuring there are no lumps, until the mixture thickens.
• 4 - Incorporate Chicken:
  Stir in the cooked chicken, nutmeg, salt, and pepper. Mix well and cook for another 2-3 minutes.
• 5 - Cool the Mixture:
  Transfer the mixture to a bowl, cover, and refrigerate for at least 2 hours or until firm.
• 6 - Shape Croquetas:
  Once firm, take small portions and shape them into logs or balls.
• 7 - Coat and Fry:
  Dip each croqueta in the beaten eggs, then roll in breadcrumbs. Fry in hot oil until golden brown.
• 8 - Drain and Serve:
  Remove from oil, drain on paper towels, and serve hot with your favorite dipping sauce.