Christmas croquettes
Shred or finely cut the chicken breast.
Heat butter in a large pan or paella pan and fry the chicken on medium heat. Once fried, add the flour and cook for 4-5 minutes, so that it browns without burning.
In a separate pot, add the milk, the Aneto Christmas Broth, salt, pepper and nutmeg and bring to a boil. Then add to the butter, the chicken and the flour in the pan. Cook everything until the dough thickens. Put dough on a plate and let cool.
Once the dough is cool, knead it with hands and form into croquette shape. Dip raw croquettes in egg and panko*.
Finally, fry them and let cool on paper towel to catch excess oil.
Enjoy your meal! *Panko: Panko is Japanese breadcrumbs that give a good crunch to croquettes. TIP: Replacing the Christmas Broth with Aneto Seafood Cream and replacing the chicken with prawns will make delicious seafood croquettes.
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