Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon


Serves: 12
If they like it, it serves 12 otherwise  - thinking face emoji
Preparation time: 20 minutes
Cooking time: 20 minutes
Totaltime: 40 minutes


  • 1 1/2 pounds cooked chicken, boned and skinned
    8 ounces blanched sweetbreads
    8 ounces sautéed mushrooms
    1 ounce butter
    1 1/2 ounces flour
    2 cups chicken broth
    1 teaspoon lemon juice
    1/2 teaspoon salt
    1/8 teaspoon cayenne
    12 wedges lemon
    4 eggs
    1/2 cup flour
    1 cup bread crumbs
    2 ounces heavy cream
    1/2 teaspoon cornstarch
    Oil for frying


  • Dice chicken meat, sweetbreads, and clean mushrooms into small cubes.
    Prepare a roux from butter and flour. Add chicken broth and simmer for 15 minutes.
    Add cubed chicken, sweetbreads, and mushrooms. Season with lemon juice, cayenne, and salt. Mix egg yolks, heavy cream and cornstarch and fold into boiling mixture.
    Pour onto a greased sheet pan 1/2 inch thick and cover with buttered parchment paper.
    Chill well cut into 1 1/2 ounce rectangular pieces. Dip into flour, egg white, and breadcrumbs, and deep fry at 350 degrees for 1 1/2 to 2 minutes.
    Serve with lemon wedge or a cocktail sauce. Allow two croquettes per person.
Have you tried the recipe?

Chicken croquettes

Add Comment

* Required information
Enter the word shark backwards.

Comments (0)

No comments yet. Be the first!

The {Pageturner} E-Cookbooks Library -

The latest

France Complete E-cookbook

USA Complete E-cookbook

pizza Complete E-cookbook

summer Complete E-cookbook

breakfast Complete E-cookbook

dinner Complete E-cookbook