Jul 14 2026
Restaurants›Restaurant Progress›Pollo Croquetas Recipe

Pollo Croquetas Recipe

Inspired by Restaurant Progress
Time1h
Serves4

BECHAMEL, HERBED AIOLI, FENNEL VINAIGRETTE SALAD

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Ingredients

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Pollo Croquetas

Herbed Aioli

Fennel Vinaigrette Salad

Method

Pollo Croquetas

  1. 1

    Prepare the Bechamel

    In a saucepan, melt 4 tablespoons of butter over medium heat. Once melted, whisk in 1 cup of all-purpose flour to form a roux, cooking for about 2 minutes until golden.

  2. 2

    Add Milk

    Gradually add 2 cups of milk while whisking continuously to avoid lumps. Cook until the mixture thickens, about 5 minutes.

  3. 3

    Season the Mixture

    Stir in the nutmeg, salt, and black pepper into the thickened bechamel. Mix well and remove from heat.

  4. 4

    Combine with Chicken

    Fold the shredded cooked chicken into the bechamel until well combined. Allow the mixture to cool, then refrigerate for at least 1 hour.

  5. 5

    Form the Croquetas

    Once chilled, form the mixture into small cylindrical shapes (about 2 inches long).

  6. 6

    Prepare for Frying

    Set up a breading station with 2 beaten eggs in one bowl and 1 cup of breadcrumbs in another. Dip each croqueta in the egg, then coat with breadcrumbs.

  7. 7

    Fry the Croquetas

    In a deep skillet, heat 2 cups of oil over medium-high heat. Fry the croquetas in batches until golden brown, about 3-4 minutes per side. Drain on paper towels.

Herbed Aioli

  1. 8

    Mix Ingredients

    In a bowl, combine 1 cup of mayonnaise with 2 minced garlic cloves, 1 tablespoon of lemon juice, and 0.5 cup of chopped fresh herbs. Mix well.

  2. 9

    Season

    Add 0.5 teaspoon of salt and 0.25 teaspoon of black pepper to the mixture. Stir until fully incorporated.

Fennel Vinaigrette Salad

  1. 10

    Prepare the Vinaigrette

    In a small bowl, whisk together 3 tablespoons of olive oil, 1 tablespoon of red wine vinegar, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper.

  2. 11

    Combine the Salad

    In a large bowl, toss the thinly sliced fennel and mixed greens. Drizzle with the vinaigrette and toss to combine.

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