Chicken croquette

It is a crisp, breaded roll or oval filled with cooked chicken bound in a thick sauce, often béchamel. The filling should be creamy but firm enough to shape before coating.

Heat the oven to 200 °C, arrange the croquettes on a lightly oiled tray and bake for about 20–25 minutes, turning once, until golden and piping hot throughout. Frozen croquettes may need longer; follow the packet’s cooking time.

Yes. Arrange them in a single layer and cook at 190 °C for about 10–15 minutes, turning halfway, until crisp and hot in the centre. Avoid overcrowding so the coating browns rather than steams.

Serve them with a sharp mustard or parsley sauce, a green salad, or chips and peas. They also work as a snack with a squeeze of lemon.

Refrigerate cooked croquettes in a covered container within two hours and eat them within two days. Reheat until steaming hot throughout, and only reheat them once.

Freeze uncooked croquettes in a single layer until firm, then pack them airtight; cook from frozen, adding a few minutes to the cooking time. Cooked croquettes can also be frozen, though their coating may soften when reheated.

No. Croquettes usually have a soft, bound chicken filling inside a crisp coating, while nuggets are typically formed from chopped or minced chicken. The listed figures are identical for chicken croquettes and chicken nuggets, but recipes and products can differ.

A 100 g portion provides 5.8 g of protein. Croquettes vary in size, so weigh one if you need to know how much you are eating.